Tarragon Asparagus Salad
TOTAL TIME: Prep: 15 min. + chilling Cook: 5 min.
YIELD: 4 servings.
I love asparagus, and I love it even more when drizzled with my light, lemony vinaigrette dressing with a touch of tarragon. It's perfect as a side for fresh spring meals. —Linda Lace, Winter Park, Florida
Ingredients
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2 tablespoons lemon juice
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2 tablespoons olive oil
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1 teaspoon minced fresh tarragon or 1/4 teaspoon dried tarragon
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1 garlic clove, minced
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1/2 teaspoon Dijon mustard
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1/4 teaspoon pepper
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Dash salt
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1 pound fresh asparagus, cut into 2-inch pieces
Directions
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1.
Place the first 7 ingredients in a jar with a tight-fitting lid; shake well. Refrigerate at least 1 hour.
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2.
In a large skillet, bring 1/2 in. water to a boil. Add asparagus; cook, covered, until crisp-tender, 1-3 minutes. Remove asparagus and immediately drop into ice water. Drain and pat dry. Refrigerate, covered, until serving.
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3.
To serve, shake dressing again. Spoon over asparagus.
Nutrition Facts
1 serving: 77 calories, 7g fat (1g saturated fat), 0 cholesterol, 387mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable.
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