Find storage, selection, prep and nutrition tips for our Roasted Asparagus and Spring Greens with Lemon Shallot Vinaigrette recipe.
Selection, Storage and Prep
1. Asparagus spears have a built-in way to trim them. The stalk will automatically break where the tough bottom part meets the tender section, about one to two inches from the bottom.
2. One container (5- to 6-ounces) of mixed baby spring greens will yield 5 heaping cups. For the best-looking salad, choose varieties that include red leaves as well as green leaves.
3. Shallots have a mild onion flavor. Choose those that are plump and firm with no signs of wrinkling or sprouting. Peel skin and chop.
4. You’ll need roughly 2 ounces fresh Parmesan cheese if shaving it yourself. No time to shave fresh Parmesan cheese? Choose convenient containers of shaved Parmesan in the refrigerator case in the deli department or cheese section of the grocery.
5. Just that tiny amount of Dijon mustard is what binds the vinaigrette and keeps it from separating so quickly.
Nutrition
1. Spring greens are low calorie, nutrient-rich powerhouses. Nearly every variety is rich in vitamins A, C and K, plus two phytonutrients (lutein and zeaxanthin), to prevent age-related macular degeneration.
2. Shallots, like all vegetables in the onion family, contain valuable cancer-fighting phytonutrients called allyl sulfides.
