Asparagus with Red Pepper Vinaigrette
This colourful vinaigrette is also great on any other tender-crisp vegetable, such as green beans or broccoli.
Servings: 4
Ingredients:
| 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% |
-
1 lb (500 g) asparagus, trimmed
Red pepper Vinaigrette:
2 tbsp (25 mL) extra-virgin olive oil
2 tbsp (25 mL) wine vinegar
Half sweet red pepper, finely diced
2 tbsp (25 mL) finely diced red or sliced green onion
1 clove garlic, minced
1 tsp (5 mL) dijon mustard
1/4 tsp (1 mL) each salt, pepper and 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.)
Additional Information
Source
Canadian Living Magazine: May 2005
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »