Asparagus 'n' Vinaigrette Recipe
Asparagus 'n' Vinaigrette Recipe photo by Taste of Home
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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."
TOTAL TIME: Prep: 20 min. + chilling
MAKES:6 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 6 servings


  • 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

Nutritional Facts

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


  1. 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.
  2. 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.
Originally published as Asparagus 'n' Vinaigrette in Light & Tasty February/March 2005, p52

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foxyhottcakes 238431
Reviewed Nov. 30, 2015

"I did change a couple things, because of the ingredients I had on hand (rice vinegar for red wine vinegar, Worcester sauce for soy, and yellow onions) but it was still delicious! It had a very refreshing flavor, and it was nice to do something different than the standard steamed or roasted asparagus."

Jennyg972 77774
Reviewed Feb. 17, 2011

"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."

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