Asparagus Vinaigrette
This Asian inspired vinaigrette works equally well with green beans, sugar snap peas, or snow peas.
  • 1-1/2 pounds asparagus, tough ends trimmed
  • 1/3 cup lemon juice
  • 2 tablespoons water
  • 1 tablespoon Dijon mustard
  • 2 teaspoons dark sesame oil
  • 1/2 teaspoon dried tarragon
  • 1/4 teaspoon salt
  • 1 small red pepper, cut into 1/4-inch dice

1. Cut trimmed asparagus into 2-inch lengths. In a steamer set over a pan of boiling water, cook asparagus until crisp-tender, about 3 minutes. Drain well Arrange asparagus on a serving platter.

2. In medium bowl, whisk together lemon juice, water, mustard, oil, tarragon, and salt. Stir in red pepper. Spoon vinaigrette over asparagus.

Nutritional Information
Per serving: 57 calories, 3g total fat, 0.4g saturated fat, 1g monounsaturated fat, 1.2g polyunsaturated fat, 1.9g dietary fiber, 3g protein, 7g carbohydrate, 0mg cholesterol, 250mg sodium.
Good source of: folate, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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