Serves: 6
Total Calories: 247
* Place all ingredients into blender and mix well. Set aside.
1. Cut 2 inches from tips of cooked asparagus set aside. Cut remainder of asparagus into 1-inch pieces set aside.
2. Tear chilled lettuce into bite-size pieces. Toss together lettuce, the 1-inch pieces of asparagus, parsley, and green onions.
3. Pour 1/3 dressing over asparagus tips and let marinate 30 minutes.
4. Just before serving, toss lettuce mixture with remainder of dressing. Divide this onto 6 to 8 individual plates, place tips in center, arrange cheese in spokes over asparagus tips, and sprinkle with sieved egg.
This Asparagus-Cheese Salad recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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