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Asparagus 'n' Vinaigrette

SUBMITTED 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.'"
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PREP TIME  20 Min
READY IN  20 Min

SERVINGS

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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.

FOOTNOTE

  • 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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