|Nutritional Guidelines (per serving)|
|Servings: 5 - 6 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 5g||2%|
|Dietary Fiber 2g||9%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This tangy marinated asparagus makes a great side dish or salad.
- 1 pound asparagus
- 1/2 teaspoon salt
- 1 tablespoon finely chopped red onion
- 1 tablespoon vinegar (balsamic, sherry, or red wine)
- 1 teaspoon lemon juice
- 1/2 teaspoon Dijon mustard
- Salt and pepper, to taste
- 3 tablespoons olive oil
- Lettuce leaves
Gather the ingredients.
Bring about 2 inches of water to a boil in a skillet large enough to lay asparagus flat.
Add salt. Wash asparagus in cold water.
Break off the tough base of each. Remove scales if they are large or sandy.
Place spears in the boiling water.
Quickly return water to a boil, then simmer gently for 5-7 minutes. Asparagus should be slightly crisp. Drain.
Place in an oval dish to marinate. In a small bowl combine chopped onion with the vinegar, lemon juice, mustard, salt, and pepper.
Whisk in olive oil.
Pour over warm asparagus. Allow to marinate at room temperature until cool, then refrigerate until serving time.
Return to room temperature before serving.