Dressed Asparagus Salad

1. Process first 10 ingredients in blender for about 1 minute until smooth.

2. Chill for 1 hour to blend flavours.

3. Steam asparagus for 4 to 5 minutes until tender crisp.

4. Drain, rinse in cold water until completely cool, drain well.

5. Arrange asparagus on a small platter with onion.

6. Scatter with olives.

7. Drizzle dressing over top.

8. Serve chilled or at room temperature.

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Nutrient	Quantity
Total fats	15.2205 g
Protein	15.6213 g
Carbohydrates	53.9504 g
Energy	378.8056 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1882 g
Water	865.9749 g
Aspartic acid	2.833 g
Calcium, Ca	241.1603 mg
Lutein + zeaxanthin	4487.2797 g
Fiber, total dietary	17.2906 g
Fatty acids, total saturated 22:0	0.0199 g
Carotene, beta	4962.6902 g
Niacin	5.8871 mg
Vitamin A, RAE	426.3723 g
Arginine	0.7612 g
Riboflavin	0.8107 mg
Tocopherol, beta	0.0228 mg
Fatty acids, total polyunsaturated 15:0	0.0014 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0253 g
Fatty acids, total saturated 20:1	0.0425 g
Glutamic acid	2.3296 g
Sodium, Na	53.8699 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1739 g
Total lipid (fat)	15.2205 g
Manganese, Mn	1.4194 mg
Fructose	9.2914 g
Proline	0.4464 g
Fatty acids, total saturated 16:0	1.8859 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0305 g
Sucrose	3.5515 g
Choline, total	103.9493 mg
Sugars, total	26.7297 g
Serine	0.6012 g
Fatty acids, total saturated 10:0	0.0086 g
Fatty acids, total saturated 18:0	0.2997 g
Vitamin B-6	0.9896 mg
Selenium, Se	13.4803 g
Ash	4.8755 g
Fatty acids, total saturated 18:1 undifferentiated	9.7495 g
Pantothenic acid	2.3597 mg
Phenylalanine	0.4688 g
Copper, Cu	1.1281 mg
Betaine	3.1384 mg
Thiamin	0.877 mg
Methionine	0.1685 g
Iron, Fe	12.3009 mg
Carbohydrate, by difference	53.9504 g
Phosphorus, P	379.8403 mg
Folate, total	320.9213 g
Tocopherol, gamma	0.6217 mg
Alanine	0.6438 g
Valine	0.6513 g
Fatty acids, total saturated 18:2 undifferentiated	1.8432 g
Glycine	0.5541 g
Carotene, alpha	150.4484 g
Glucose (dextrose)	8.9013 g
Fatty acids, total saturated 14:0	0.0182 g
Zinc, Zn	3.3088 mg
Isoleucine	0.4401 g
Tocopherol, delta	0.0058 mg
Fatty acids, total saturated 12:0	0.0037 g
Fatty acids, total polyunsaturated	2.0314 g
Fatty acids, total saturated 14:1	0.0014 g
Tocotrienol, gamma	0.0021 mg
Fatty acids, total polyunsaturated 17:1	0.0169 g
Leucine	0.7422 g
Tocotrienol, alpha	0.1868 mg
Vitamin A, IU	8517.1164 IU
Folate, DFE	320.9213 g
Tryptophan	0.1745 g
Vitamin C, total ascorbic acid	88.6274 mg
Phytosterols	178.9123 mg
Fatty acids, total polyunsaturated 16:1 c	0.0014 g
Galactose	0.0044 g
Fatty acids, total polyunsaturated 18:1 c	0.0497 g
Fatty acids, total saturated 20:0	0.0584 g
Tyrosine	0.312 g
Vitamin K (phylloquinone)	385.4466 g
Fatty acids, total saturated	2.302 g
Histidine	0.2929 g
Fatty acids, total monounsaturated	9.9843 g
Threonine	0.4936 g
Folate, food	320.9213 g
Fatty acids, total polyunsaturated 17:0	0.0037 g
Fatty acids, total polyunsaturated 24:0	0.0014 g
Cryptoxanthin, beta	142.278 g
Vitamin E (alpha-tocopherol)	8.4299 mg
Magnesium, Mg	120.445 mg
Lysine	0.6586 g
Potassium, K	1745.5877 mg
Cystine	0.1796 g
Fluoride, F	2.64 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.5 teaspoon	0	0	0
Garlic	2 cloves	8.94	1.9836	0.03
Olive oil	1 tablespoon	119.34	0	13.5
Asparagus	1 lb	90.7186	17.5994	0.5443
Paprika	1 teaspoon	6.486	1.2418	0.2965
Tomato	1	28.29	6.273	0.246
Parsley	1 tablespoon	1.368	0.2405	0.03
Green Onion	1	19.17	4.0754	0.3337
red wine vinegar	3 tablespoons	8.493	0.1207	0
red onion	1.5 cups	96	22.416	0.24
olive	2 tablespoons	0	0	0
anchovy paste	2 teaspoons	0	0	0
liquid honey	1 tablespoon	0	0	0