Recipes

Asparagus in Vinaigrette with Walnuts Recipe

Atkins Asparagus in Vinaigrette with Walnuts
3.4g
Net Carbs
Prep Time: 10 Minutes
Style:American
Cook Time: 10 Minutes
Phase: Phase 1
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
4.3g

Protein

18.4g

Fat

3.6g

Fiber

200.1cal

Calories

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How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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INGREDIENTS

  • 0 1/4 cup, chopped English Walnuts
  • 1 lb Asparagus
  • 0 1/4 small Onions
  • 2 tbsp White Wine Vinegar
  • 1 tsp Dijon Mustard
  • 0 1/2 individual packet Sucralose Based Sweetener (Sugar Substitute)
  • 0 1/2 tsp Salt
  • 0 1/4 tsp Black Pepper
  • 0 1/4 cup Extra Virgin Olive Oil
  • 4 cup Spring Mix Salad

DIRECTIONS

To toast nuts, place them on a baking sheet in a preheated 325°F oven, turning them after 3 minutes. Bake for another 3 to 6 minutes, checking frequently to avoid burning. You can substitute almonds for walnuts, if you prefer. To make this dish suitable for Induction, simply eliminate the walnuts.
 
  1. Steam asparagus until crisp-tender, about 4-7 minutes, depending upon size. Drain, and pat dry with paper towels. Set aside.
  2. Combine finely diced white onion, vinegar, mustard, sugar substitute, salt and pepper in a mixing bowl. Gradually whisk in oil.
  3. Divide lettuce on 4 plates; arrange asparagus on top and drizzle with vinaigrette. Sprinkle with walnuts and additional salt and pepper, if desired.

Cooking Tip

Having a party? When planning your low carb spread, think about which dishes you can make in advance and which need fresh ingredients that day.

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