Asparagus With Vinaigrette

Recipe Ingredients

1/2 lb	227g / 8oz	Fresh or frozen asparagus
1/2 cup	118ml	Red wine vinegar
1/2 teaspoon	2.5ml	Dried tarragon = (or 1 tspn fresh tarragon)
2 tablespoons	30ml	Fresh chives
3 tablespoons	45ml	Fresh chopped parsley
1/2 cup	118ml	Water
1 tablespoon	15ml	Olive oil
2 tablespoons	30ml	Dijon mustard
1 lb	454g / 16oz	Fresh 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.

Source:
"American Diabetes Association at http://www.diabetes.org"

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