Asparagus with Red Pepper Vinaigrette

Author: Canadian Living

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

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: May 2005

Ingredients

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

Method

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.)

Nutritional facts <b>Per serving:</b> about

  • Sodium 358 mg
  • Protein 2 g
  • Calories 88.0
  • Total fat 7 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 6 g

%RDI

  • Iron 6.0
  • Fibre 0.0
  • Folate 55.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 13.0
  • Vitamin C 62.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Asparagus with Red Pepper Vinaigrette

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