• 4 Ratings
Source: Better Homes and Gardens

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Recipe Summary

total:
25 mins
Servings:
4
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Ingredients

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Directions

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  • For dressing, in a small bowl stir together 1 tablespoon of the avocado oil, the rice wine, rice vinegar, soy sauce, salt, and garlic. Set aside.

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  • In a large skillet heat the remaining 3 tablespoons avocado oil over medium-high heat. Add asparagus; cook for 3 to 4 minutes or until asparagus starts to brown and is crisp-tender, tossing occasionally.

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  • Transfer asparagus to a large bowl. Add frisee, edamame, and parsley. Drizzle with dressing; toss gently.

Nutrition Facts

211 calories; total fat 16g; saturated fat 2g; polyunsaturated fat 2g; monounsaturated fat 10g; sodium 823mg; potassium 392mg; carbohydrates 13g; fiber 5g; sugar 4g; protein 7g; vitamin a 4130IU; vitamin c 38mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 105mcg; calcium 121mg; iron 3mg.
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Reviews

4 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
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