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Asparagus Vinaigrette Recipe
|Fresh asparagus spears||2 Pound, trimmed and large scales removed|
|Water||1⁄4 Cup (4 tbs)|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Tablespoon|
|Worcestershire sauce||1⁄2 Teaspoon|
|Chopped fresh mushrooms||1⁄2 Cup (8 tbs)|
|Hard cooked egg yolks||2 , mashed|
|Sliced pimiento stuffed olives||2 Tablespoon|
|Snipped fresh parsley||1 Tablespoon|
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
Microwave at High for 8 to 12 minutes, or until asparagus is tender-crisp, rearranging spears once.
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.