Asparagus with Light Vinaigrette - 4 servings
Preparation: 10 min. Cooking: 10 min. Total: 20 min.
-
1 lb asparagus, tough ends discarded
-
2 cloves garlic, crushed
-
1-1/3 Tbsp rice vinegar, or red wine vinegar
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1-1/3 Tbsp olive oil
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1-1/3 Tbsp lemon juice
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1/4 tsp dry mustard
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1/2 tsp lemon zest
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1 pinch white pepper
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2 Tbsp pimentos, chopped
Place asparagus in a steamer basket over boiling water. Cover saucepan and steam 5-7 minutes or until asparagus is tender. Rinse under cold water. Drain thoroughly and set aside. Combine next 7 ingredients and salt to taste in a jar with a tight-fitting lid. Shake vigorously. Arrange asparagus spears in a shallow dish. Pour dressing over asparagus and toss gently. Top with pimento.
| Calories |
Fat |
Carbs |
Protein |
Fiber |
Sugar |
Cholesterol |
Sodium |
| 70 Cal |
4.7 g |
5.8 g |
2.7 g |
2.6 g |
2.5 g |
0 mg |
3.8 mg |
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Nutrients
| Calories |
70 Cal |
|
| Fat |
4.7 g |
|
| Carbs |
5.8 g |
|
| Protein |
2.7 g |
|
| Fiber |
2.6 g |
|
| Sugar |
2.5 g |
|
|
Fats
| Fat |
4.7 g |
|
| Fat, Sat. |
0.67 g |
|
| Fat, Mono. |
3.3 g |
|
| Fat, Poly. |
0.56 g |
|
| Cholesterol |
0 mg |
|
|
Vitamins
| Choline |
19 mg |
3.5% |
| Niacin |
1.2 mg |
7.4% |
| Panto. Acid |
0.33 mg |
6.5% |
| Riboflavin |
0.17 mg |
13% |
| Thiamin |
0.17 mg |
14% |
| Vitamin A |
1000 IU |
34% |
| Vitamin B6 |
0.14 mg |
8.7% |
| Vitamin B12 |
0 mcg |
0% |
| Vitamin C |
15 mg |
16% |
| Vitamin D |
0 IU |
0% |
| Vitamin E |
2 mg |
13% |
| Vitamin K |
50 mcg |
42% |
|
Minerals
| Calcium |
33 mg |
3.3% |
| Copper |
0.23 mg |
25% |
| Fluoride |
0 mcg |
0% |
| Iron |
2.6 mg |
33% |
| Magnesium |
18 mg |
4.3% |
| Manganese |
0.23 mg |
3.2% |
| Phosphorus |
65 mg |
9.3% |
| Potassium |
260 mg |
5.5% |
| Selenium |
3.2 mcg |
5.7% |
| Sodium |
3.8 mg |
0.25% |
| Zinc |
0.66 mg |
6% |
|
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