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Asparagus 'n' Vinaigrette Recipe

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"Living in the Midwest, we anticipate spring treats like fresh asparagus all winter long," affirms Mickey Kelly, Burnsville, Minnesota. "Our three small children can't help but snitch a taste when this dish is chilling in the fridge. I use the vinaigrette dressing on salads, sliced tomatoes and other steamed vegetables as well."

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Diabetic Friendly

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Asparagus 'n' Vinaigrette Recipe

Prep: 20 min. + chilling

Yield: 6 Servings

20 20

Ingredients

2 pounds fresh asparagus, trimmed and cut into 2-inch pieces
2 green onions, thinly sliced
2 tablespoons olive oil
2 tablespoons red wine vinegar
1/2 teaspoon reduced-sodium teriyaki sauce
1/2 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper

Directions

Place asparagus in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover; steam for 4-6 minutes or until crisp-tender. Immediately rinse in cold water. Place asparagus and green onions in a bowl.
Whisk together the oil, vinegar, teriyaki sauce, sugar, salt and pepper. Pour over asparagus mixture; toss to coat. Cover and refrigerate for at least 2 hours. Stir before serving. Yield: 6 servings.

Nutritional Analysis: 2/3 cup equals 74 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 206 mg sodium, 6 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

Originally published as Asparagus 'n' Vinaigrette in Light & Tasty February/March 2005, p52

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Reviews for Asparagus 'n' Vinaigrette (1)

Asparagus 'n' Vinaigrette

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Reviewed on Feb. 17, 2011 by Jennyg972

I love this recipe! The flavors are outstanding! I had been following a low sugar diet for several months and I was looking for some variety when I found this recipe. I will be making this recipe on a weekly basis.