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
Red Pepper Vinaigrette:
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
- Folate 55.0
- Calcium 2.0
- Vitamin A 13.0
- Vitamin C 62.0
