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Asparagus in Vinaigrette Recipe

Asparagus in Vinaigrette Recipe

"This chilled asparagus side dish is light and tangy. It's quick to fix, too," notes field editor Sonja Blow of Reeds Spring, Missouri.
TOTAL TIME: Prep: 20 min. + chilling YIELD:8 servings


  • 2 pounds fresh asparagus, trimmed and cut into 2-inch pieces
  • 2 green onions, chopped
  • 2 tablespoons diced green pepper
  • 2 tablespoons sweet pickle relish
  • 1 garlic clove, minced
  • 1/3 cup olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon diced onion
  • 1 tablespoon minced fresh parsley
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper


  • 1. Place asparagus in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 6-8 minutes or until crisp-tender. Rinse with cold water; drain well. Place in a bowl; add the green onions, green pepper, pickle relish and garlic.
  • 2. In a small bowl, whisk the oil, lemon juice, onion, parsley, salt and pepper. Pour over asparagus mixture and toss to coat. Cover and refrigerate until chilled. Serve with a slotted spoon. Yield: 8 servings.

Nutritional Facts

1 each: 102 calories, 9g fat (1g saturated fat), 0 cholesterol, 260mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 2g protein.

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