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Asparagus Vinaigrette Recipe
|Asparagus spears||3 3⁄4 Pound|
|Rice vinegar||1⁄2 Cup (8 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Diced pimiento||4 Ounce, drained (1 Jar)|
|Olive oil||2 Tablespoon|
|Dry mustard||1 Teaspoon|
|Lemon rind||1 Teaspoon, grated|
|Ground white pepper||1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 557 Calories from Fat 266
% Daily Value*
Total Fat 30 g46.8%
Saturated Fat 4.2 g20.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 3143.4 mg131%
Total Carbohydrates 44 g14.8%
Dietary Fiber 10.4 g41.5%
Sugars 20.3 g
Protein 18 g35.5%
Vitamin A 160.3% Vitamin C 111.8%
Calcium 50% Iron 92.7%
*Based on a 2000 Calorie diet
Remove scales from stalks with a knife or vegetable peeler, if desired.
Cook asparagus, covered, in a small amount of boiling water 6 to 8 minutes or until crisp-tender; drain.
Place asparagus in a 13- x 9- x 2-inch baking dish.
Combine vinegar and remaining ingredients in a small bowl; stir with a wire whisk until well blended.
Pour over asparagus.
Cover and chill thoroughly.
Transfer asparagus to a large serving platter, using a slotted spoon.