Asparagus With Vinaigrette

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* Exported from MasterCook *

 

Asparagus With Vinaigrette

 

Recipe By : Diabetes Forecast Magazine, May 2000, page 30

Serving Size : 6 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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1 1/2 pounds fresh or frozen asparagus

1/2 cup red wine vinegar

1/2 teaspoon dried tarragon

OR 1 tsp. fresh tarragon

2 tablespoons fresh chives

3 tablespoons fresh chopped parsley

1/2 cup water

1 tablespoon olive oil

2 tablespoons Dijon mustard

1 pound fresh spinach leaves -- trimmed of stems

washed and dried

2 large tomatoes -- cut Into wedges

 

The secret to great asparagus is to cook it until it is still bright green

and slightly crunchy. Look for thin asparagus with compact buds.

 

1. Place 1 inch of water in a pot, and place steamer inside. Arrange

asparagus on top of steamer. Steam fresh asparagus for 4 minutes and

frozen asparagus for 6 to 8 minutes. Immediately rinse asparagus under

cold water to stop the cooking. (This helps keep asparagus bright green

and crunchy.) Set aside.

 

2. In a small bowl or salad cruet, combine remaining ingredients except

spinach and tomatoes. Mix or shake well.

 

3. Pour dressing over asparagus and refrigerate for 5 to 6 hours.

 

4. To serve, line plates with spinach leaves, and place asparagus on top

of spinach. Garnish wit tomato wedges, and spoon any remaining dressing on

top.

 

NUTRITION FACTS: Servings 6, Serving Size 1/2 cup. Vegetable Exchanges 2,

Fat Exchanges 0.5, Calories 68, Calories from Fat 28, Total Fat 3 g,

Saturated Fat 0 g. Cholesterol 0 mg, Total Carbohydrate 9 g, DIetary Fiber

4 g, Sugars 4 g, Protein 4 g, Sodium 127 mg

 

 

 

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