Asparagus Salad with Toasted Walnuts and Goat Cheese - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe By: Marcia Kiesel
Ingredients
- 1 c. walnut halves (4 ounces)
- 1/2 tsp. fennel seeds
- 2 lb. medium asparagus
- 1/4 c. extra-virgin olive oil
- 1 1/2 tbsp. sherry vinegar
- 1 large scallion
- 1 tbsp. chopped tarragon
- 1 tbsp. Chopped mint
- Salt and freshly ground pepper
- 4 oz. goat cheese
Instructions
- Preheat the oven to 350 °F. Spread the walnuts on a small baking sheet and bake for 8 minutes, or until lightly toasted. Transfer to a plate to cool, then break the walnuts in half lengthwise.
- Meanwhile, in a small skillet, toast the fennel seeds over moderately high heat until fragrant and golden, about 20 seconds. Transfer to a work surface and let cool, then finely chop.
- Pour 1/2 inch of water into a large pot fitted with a large steamer basket and bring to a boil. Discard the tough ends from the asparagus and add the spears to the steamer; cover and steam over high heat until just tender, about 4 minutes. Transfer the asparagus to paper towels and pat dry. Let the asparagus cool to room temperature, then cut on the diagonal into 2-inch lengths.
- Meanwhile, in a large bowl, whisk the olive oil with the vinegar, scallion, tarragon, mint and chopped fennel seeds. Season with salt and pepper.
- Add the asparagus and walnuts to the bowl and toss with a rubber spatula. Add the goat cheese. Season with salt and pepper, transfer to plates and serve.
- Wine Recommendation: To blend with the asparagus and complement the tangy goat cheese, go for a racy New Zealand Sauvignon Blanc, such as the 2002 Villa Maria Private Bin.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Asparagus.
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