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Asparagus 'n' Vinaigrette

By: Mickey Kelly  
"'Living in the Midwest, we anticipate spring treats like fresh asparagus all winter long,' affirms Mickey Kelly, Burnsville, Minnesota. 'Our three small children can't help but snitch a taste when this dish is chilling in the fridge. I use the vinaigrette dressing on salads, sliced tomatoes and other steamed vegetables as well.'"

Rating: This weblink has been rated 2 times with an average star rating of 5.0 Read Reviews (1)

Rate/Review | 144 people have saved this

Prep Time:
20 Min
Ready In:
20 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 2 pounds fresh asparagus, trimmed and cut into 2 inch pieces
  • 2 green onions, thinly sliced
  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon low-sodium teriyaki sauce
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Directions

  1. Place asparagus in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover; steam for 4-6 minutes or until crisp-tender. Immediately rinse in cold water. Place asparagus and green onions in a bowl.
  2. Whisk together the oil, vinegar, teriyaki sauce, sugar, salt and pepper. Pour over asparagus mixture; toss to coat. Cover and refrigerate for at least 2 hours. Stir before serving.

Footnotes

  • Nutritional Analysis: 2/3 cup equals 74 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 206 mg sodium, 6 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 29, 2009 by michelle 
This is a healthy and delicious salad. I've made this recipe a few times already and... MORE

 
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