Servings
4
Cook Time
5 minutes
Nutrition Information
| Calories | 104 |
| Fat | 5.7 g |
| Saturated fat | 2.4 g |
| Cholesterol | 10 mg |
| Sodium | 159 mg |
| Carbs | 8 g |
| Fiber | 2.7 g |
| Sugar | 2.5 g |
| Protein | 7.6 g |
| Potassium | 246 mg |
Health Benefit
A squeeze of lemon, some shaved Parm, and toasted breadcrumbs are all you need for this simple salad
Ingredients
Directions
- Heat the oil in a medium nonstick skillet over medium heat. Add the breadcrumbs, stirring continually, until golden, about 30 seconds to 1 minute. Remove from the pan, set aside, and let cool.
- Holding the end of an asparagus spear between your thumb and forefinger in one hand and just below the tip with your other hand, bend the stalk until it snaps; discard the tough lower end. Repeat for remaining asparagus spears.
- Using a vegetable peeler, shave the asparagus into ribbons. In a serving dish, toss the asparagus with the lemon juice. Use the peeler to shave the Parmesan into ribbons over the asparagus. Stir to combine. Sprinkle the cooled breadcrumbs on top before serving.
