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Recipe: Chilled Asparagus with Mustard Vinaigrette

When cooked, asparagus should be bright green.

Asparagus is one of my favorite springtime veggies.  When cooked to perfection it’s crisp and refreshing.  I like my asparagus to have a little bite to it, which preserves nutrients and cuts the cooking time.  Follow this simple recipe for a refreshing treat!

Chilled Asparagus with Mustard Vinaigrette

1 bunch Asparagus

For the dressing: Whisk together the following ingredients:
1 finely chopped shallot
3 tablespoons olive oil
3 tablespoons balsamic vinegar
1 teaspoon whole grain mustard
1 teaspoon dijon mustard
salt and pepper to taste

Wash the asparagus and snap off the woody bottoms.  Get your station ready: bring 1-2 inches of water to a boil in a shallow pan and fill a seperate bowl with ice water (use more water than ice but have extra cubes nearby).  Place the asparagus into the boiling water and cover for about 2 minutes.  To test its done-ness, insert a fork into the thickest part.  If the fork is inserted easily, the asparagus is done.  Using tongs, move the asparagus directly from the boiling water to the ice water – to shock in the color and prevent over-cooking.  Once all of the asparagus is chilled, remove, pat dry, and drizzle dressing over stalks.

NUTRITION INFORMATION: Each serving has 61 calories, 5 grams of fat, 3 grams of carbohydrate, and one gram each of fiber and protein.  It contains 1 gram of saturated fat, and no trans fat or cholesterol.  This recipe is a good source of Vitamin K.

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