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Asparagus with Red Pepper Vinaigrette

By The Canadian Living Test Kitchen

Tested till perfect

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Asparagus with Red Pepper Vinaigrette

This recipe makes 4 servings

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Nutritional Info
Per serving: about -
cal 88
pro 2 g
total fat 7 g
sat. fat 1 g
carb 6 g
fibre 2 g
chol 0 mg
sodium 358 mg
% RDI: -
calcium 2
iron 6
vit A 13
vit C 62
folate 55

More great recipes from this menu:

This colourful vinaigrette is also great on any other tender-crisp vegetable, such as green beans or broccoli.

Ingredients

  • 1 lb asparagus, trimmed
  • Red Pepper Vinaigrette:
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp wine vinegar
  • 1/2 sweet red pepper, finely diced
  • 2 tbsp finely diced red onions or sliced green onions
  • 1 clove garlic, minced
  • 1 tsp Dijon mustard
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp dried tarragon

Preparation

1. Red Pepper Vinaigrette: In large shallow bowl, whisk together oil, vinegar, red pepper, onion, garlic, mustard, salt, pepper and tarragon; set aside. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)

2. In saucepan of boiling salted water, cover and cook asparagus until tender-crisp, about 2 minutes. Drain and chill in cold water; drain and pat dry.

3. Add asparagus to vinaigrette; turn to coat. (Make-ahead: Cover and refrigerate for up to 4 hours.)

Source : Canadian Living Magazine: May 2005

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