Asparagus Vinaigrette Recipe

Summary

Preparation Time4 Hr 0 MinCooking Time10 Min
Ready In4 Hr 10 MinDifficulty LevelMedium
Health IndexHealthyServings2
CuisineCourse
VegetarianMain Ingredient
Interest Group

Ingredients

 Fresh asparagus spears2 Pound, trimmed and large scales removed
 Water1⁄4 Cup (4 tbs)
 Vegetable oil1⁄2 Cup (8 tbs)
 Vinegar2 Tablespoon
 Lemon juice2 Tablespoon
 Salt1⁄2 Teaspoon
 Worcestershire sauce1⁄2 Teaspoon
 Chopped fresh mushrooms1⁄2 Cup (8 tbs)
 Hard cooked egg yolks2 , mashed
 Sliced pimiento stuffed olives2 Tablespoon
 Snipped fresh parsley1 Tablespoon

Nutrition Facts

Serving size

Calories 630 Calories from Fat 533

% Daily Value*

Total Fat 60 g92.7%

Saturated Fat 8.8 g43.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1504.6 mg62.7%

Total Carbohydrates 13 g4.2%

Dietary Fiber 2.6 g10.5%

Sugars 5.1 g

Protein 7 g14.4%

Vitamin A 55.4% Vitamin C 43.2%

Calcium 14.2% Iron 27.2%

*Based on a 2000 Calorie diet

Directions

Arrange asparagus with tender tips toward center of 10-inch square casserole.
Add water.
Cover.
Microwave at High for 8 to 12 minutes, or until asparagus is tender-crisp, rearranging spears once.
Drain.
Set aside.
In 2-cup measure, blend oil, vinegar, lemon juice, salt and Worcestershire sauce.
Microwave at High for 1 1/2 to 2 minutes, or until mixture boils.
Stir in mushrooms, egg yolks, olives and parsley.
Arrange asparagus on serving platter.
Pour oil and vinegar mixture over asparagus.
Cover with plastic wrap.
Chill for at least 4 hours before serving.
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