Asparagus with Vinaigrette Recipe
Ingredients
| Asparagus | 2 Pound | |
| Red onion | 1 Small | |
| Olive oil | 1⁄2 Cup (8 tbs) | |
| Red wine vinegar | 1⁄4 Cup (4 tbs) | |
| Garlic | 1 Clove (5 gm), minced | |
| Fresh rosemary | 1 Teaspoon, chopped | |
| Salt | 1⁄4 Teaspoon |
Nutrition Facts
Serving size
Calories 294 Calories from Fat 242
% Daily Value*
Total Fat 27 g42.1%
Saturated Fat 3.9 g19.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 127.9 mg5.3%
Total Carbohydrates 11 g3.6%
Dietary Fiber 5.2 g20.7%
Sugars 5 g
Protein 5 g10.4%
Vitamin A 35% Vitamin C 23.4%
Calcium 6.4% Iron 28.8%
*Based on a 2000 Calorie diet
Directions
1. To prepare asparagus trim them to 5-inch (12 cm) lengths, reserving stalks for another use.
MAKING
2. In large skillet, bring enough lightly salted water to cover asparagus to boil.
3. Add asparagus, reduce heat to medium-high and cook, uncovered, for 4 minutes until tender-crisp.
4. Drain and refresh under cold water, drain again and place in shallow dish.
5. Slice onion into thin rings and arrange over asparagus.
6. In a bowl whisk together oil, vinegar, garlic, rose-mary, salt and pepper to taste.
SERVING
7. Pour over asparagus and onion rings and serve.
Chef
