Asparagus With Lemon Caper Vinaigrette Recipe
Ingredients
| Asparagus | 3 Pound, trimmed | |
| Salt | To Taste | |
| Lemon | 1 Large | |
| Capers | 2 Tablespoon, drained and chopped | |
| Dijon mustard | 2 Teaspoon | |
| Sugar | 1 Teaspoon | |
| Coarsely ground black pepper | 1⁄4 Teaspoon | |
| Olive oil | 3 Tablespoon |
Nutrition Facts
Serving size: Complete recipe
Calories 766 Calories from Fat 452
% Daily Value*
Total Fat 51 g78.6%
Saturated Fat 7.5 g37.5%
Trans Fat 0 g
Cholesterol 4.7 mg1.6%
Sodium 720.3 mg30%
Total Carbohydrates 73 g24.3%
Dietary Fiber 32.9 g131.4%
Sugars 32.5 g
Protein 32 g64.8%
Vitamin A 206.3% Vitamin C 237%
Calcium 49% Iron 168.5%
*Based on a 2000 Calorie diet
Directions
Add asparagus and 1/2 teaspoon salt; heat to boiling.
Reduce heat to medium low and simmer, uncovered, 5 to 7 minutes until asparagus spears are tender crisp; drain and rinse under cold running water to stop cooking.
Drain again.
Meanwhile, prepare vinaigrette: With vegetable peeler, remove 3 strips of peel (about 3" by 1" each) from lemon.
Slice strips lengthwise into thin slivers.
Squeeze 2 tablespoons juice from lemon.
In small bowl, combine lemon juice with capers, mustard, sugar, pepper, and 1/4 teaspoon salt.
With wire whisk, slowly beat in olive oil until mixture thickens slightly.
Place asparagus in small deep platter.
Pour vinaigrette over asparagus; toss well to coat.
Sprinkle slivered lemon peel on top.
Chef
