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Asparagus with Mustard Vinaigrette

“This is a great side dish to serve at a bridge luncheon with a chicken dish or salad,” writes Jo Durlam of Ames, Iowa. “It gives some color to the dish and it is very tasty.”
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    3 servings

Ingredients

  • 1 pound fresh asparagus, trimmed
  • 3 tablespoons unsweetened pineapple juice
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon olive oil
  • 1/2 teaspoon minced garlic

Directions

  • In a large skillet, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes; drain. When cool enough to handle; pat dry. Thread several spears onto two parallel metal or soaked wooden skewers. Repeat with remaining asparagus.
  • Grill, uncovered, over medium heat for 2 minutes on each side or until crisp-tender.
  • For vinaigrette, combine the remaining ingredients in a small bowl. Remove asparagus from skewers; drizzle with vinaigrette.
Nutrition Facts
2/3 cup: 46 calories, 2g fat (0 saturated fat), 0 cholesterol, 52mg sodium, 6g carbohydrate (4g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

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