Asparagus Tips With Cucumber Vinaigrette Recipe


Preparation Time5 MinCourse
Main Ingredient


 Asparagus3 1⁄2 Pound (3 Bunches)
 Peeled seeded chopped cucumber1 Cup (16 tbs)
 Chopped red bell pepper1⁄2 Cup (8 tbs)
 Scallions2 , chopped
 Chopped basil2 Tablespoon
 Chopped italian parsley2 Tablespoon
 Olive oil1⁄2 Cup (8 tbs)
 Lemon juice1⁄3 Cup (5.33 tbs)
 Dijon mustard1 Tablespoon
 Low sodium soy sauce1 Teaspoon
 Freshly ground pepper To Taste
 Salt To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 1389 Calories from Fat 992

% Daily Value*

Total Fat 112 g172.8%

Saturated Fat 15.7 g78.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 554.2 mg23.1%

Total Carbohydrates 85 g28.3%

Dietary Fiber 39.4 g157.4%

Sugars 38.1 g

Protein 41 g81.4%

Vitamin A 375.3% Vitamin C 454.3%

Calcium 51.4% Iron 213.7%

*Based on a 2000 Calorie diet


Snap off the tough ends of the asparagus.
Steam the asparagus until crisp-tender, about 2-3 minutes.
Place the spears on a serving platter.
In a medium bowl, stir together the cucumber, red pepper, scallions, basil, and parsley.
In another small bowl, whisk together the oil, lemon juice, mustard, soy sauce, and salt and pepper to taste.
Pour the dressing over the cucumber mixture and spoon this mixture over the asparagus.
Sprinkle with parsley.
Serve hot or at room temperature.