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Asparagus With Vinaigrette

Type: Vegetables
Courses: Salads
Serves: 6 people

Recipe Ingredients

1/2 lb 227g / 8ozFresh or frozen asparagus
1/2 cup 118mlRed wine vinegar
1/2 teaspoon 2.5mlDried tarragon = (or 1 tspn fresh tarragon)
2 tablespoons 30mlFresh chives
3 tablespoons 45mlFresh chopped parsley
1/2 cup 118mlWater
1 tablespoon 15mlOlive oil
2 tablespoons 30mlDijon mustard
1 lb 454g / 16ozFresh spinach leaves - trimmed of stems, washed and dried
2   Tomatoes - cut into wedges (large)

Recipe Instructions

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.

In a small bowl or salad cruet, combine remaining ingredients except spinach and tomatoes. Mix or shake well. Pour dressing over asparagus and refrigerate for 5 to 6 hours.

To serve, line plates with spinach leaves, and place asparagus on top of spinach. Garnish with tomato wedges, and spoon any remaining dressing on top.

Dietary Information:

Exchanges Per Serving: 2 Vegetable, 1 Fat. Nutrition Facts: Calories 68; Calories from Fat 28; Fat 3g; Saturated Fat 0g; Cholesterol 0mg; Sodium 127mg; Carbohydrates 9g; Dietary Fiber 4g; Sugars 4g; Protein 4g.

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