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Ingredients

24 medium stalks asparagus 4 cups Italian-style salad greens with radicchio 4 tablespoons chopped hazelnuts 6 tablespoons balsamic vinegar 2 tablespoons olive oil 2 tablespoons orange juice 2 teaspoons Dijon mustard 1 teaspoon low-sodium soy sauce Freshly ground pepper, to taste

Nutrition Info

155.6 calories carbohydrate: 11.6 g cholesterol: : - fat: 11.5 g fiber: 3.9 g protein: 4.3 g saturatedFat: 1.3 g servingSize: - sodium: 128.7 mg sugar: 6.4 g transFat: : - unsaturatedFat: : -

Trim, peel and rinse asparagus (do not dry). Place spears flat, two or three deep, in a glass pie plate or similar dish. Cover tightly with microwavable plastic wrap and microwave on high 2 1/2 to 5 minutes, depending on wattage.
Whisk together dressing ingredients, pour over asparagus and marinate in refrigerator until cool.
Divide greens onto four salad plates, top each with six asparagus spears.
Drizzle with equal amounts of dressing, and top with hazelnuts.

4 servings

Fresh asparagus is cooked in the microwave then tossed with nuts and greens and drizzled with a tangy balsamic vinegar dressing.