Warm Asparagus Mushroom Salad With Goat Cheese &Amp; Balsamic Dressi

1. Snap off tough ends of asparagus& cook in your favourite manner (steam, boil, roast, your choice but I highly recommend Pan Roasted Asparagus- recipe#84345) until tender-crisp.

2. Whisk dressing ingredients together in a small bowl& set aside.

3. Heat oil over medium-high heat in a large non stick skillet.

4. Stir fry mushrooms until golden& no liquid remains, about 5 minutes.

5. Add garlic& red peppers& stir fry for another 2 minutes.

6. Add dressing& 2 tbsps of the dill; cook, stirring frequently, until heated through, about 2 minutes.

7. Arrange asparagus& greens on the plate, top with dressing& goat cheese; sprinkle remaining dill.

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Nutrient	Quantity
Total fats	7.6857 g
Protein	37.267 g
Carbohydrates	96.2393 g
Energy	547.9018 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.4502 g
Water	887.1874 g
Aspartic acid	4.4978 g
Calcium, Ca	552.265 mg
Lutein + zeaxanthin	10333.7364 g
Fiber, total dietary	39.7467 g
Carotene, beta	4753.9022 g
Niacin	10.2192 mg
Vitamin A, RAE	400.3645 g
Arginine	2.5589 g
Riboflavin	0.9843 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0009 g
Glutamic acid	4.3293 g
Sodium, Na	1455.0581 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0103 g
Total lipid (fat)	7.6857 g
Manganese, Mn	2.4191 mg
Fructose	7.1613 g
Proline	1.0897 g
Fatty acids, total saturated 16:0	0.9828 g
Fatty acids, total saturated 8:0	0.0006 g
Sucrose	14.6934 g
Choline, total	232.9225 mg
Sugars, total	29.2383 g
Serine	1.2793 g
Fatty acids, total saturated 10:0	0.0003 g
Fatty acids, total saturated 18:0	0.0954 g
Vitamin B-6	0.8479 mg
Selenium, Se	22.6492 g
Ash	9.9255 g
Fatty acids, total saturated 18:1 undifferentiated	2.2312 g
Pantothenic acid	2.5529 mg
Phenylalanine	1.3546 g
Copper, Cu	1.606 mg
Betaine	3.8228 mg
Thiamin	1.3081 mg
Methionine	0.5319 g
Iron, Fe	19.5556 mg
Carbohydrate, by difference	96.2393 g
Phosphorus, P	659.9766 mg
Folate, total	401.5948 g
Tocopherol, gamma	0.4459 mg
Lycopene	0.115 g
Alanine	1.5751 g
Valine	1.7851 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	1.9923 g
Glycine	1.2366 g
Carotene, alpha	89.2674 g
Glucose (dextrose)	6.2647 g
Fatty acids, total saturated 14:0	0.0023 g
Zinc, Zn	7.0541 mg
Isoleucine	1.3544 g
Maltose	0.21 g
Fatty acids, total saturated 12:0	0.0025 g
Fatty acids, total polyunsaturated	2.4237 g
Fatty acids, total saturated 14:1	0.0001 g
Leucine	2.1878 g
Tocotrienol, alpha	0.0049 mg
Vitamin A, IU	8014.3416 IU
Folate, DFE	401.5948 g
Tryptophan	0.2903 g
Vitamin C, total ascorbic acid	57.9718 mg
Phytosterols	133.9433 mg
Galactose	0.7359 g
Fatty acids, total polyunsaturated 18:1 c	0.0037 g
Fatty acids, total saturated 6:0	0.0001 g
Starch	21.21 g
Tyrosine	0.7384 g
Vitamin K (phylloquinone)	383.3755 g
Fatty acids, total saturated	1.0913 g
Histidine	0.7567 g
Fatty acids, total monounsaturated	2.2416 g
Threonine	1.3847 g
Folate, food	401.5948 g
Cryptoxanthin, beta	1.3938 g
Vitamin E (alpha-tocopherol)	7.153 mg
Magnesium, Mg	215.733 mg
Lysine	2.068 g
Potassium, K	1785.1899 mg
Cystine	0.283 g
Fluoride, F	0.1966 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.25 teaspoon	0	0	0
Garlic	2 cloves	8.94	1.9836	0.03
Asparagus	1	90.7186	17.5994	0.5443
Extra virgin olive oil	1 tablespoon	0	0	0
Goat cheese	0.25 cup	0	0	0
Mushroom	2 cups	0	0	0
Balsamic vinegar	2 tablespoons	28.16	5.4496	0
Pepper	0.25 teaspoon	1.4432	0.3677	0.0187
red pepper	1	1.25	0.2753	0.0138
dill	3 tablespoons	60.39	10.9237	2.8789
baby green	3 cups	357	59.64	4.2