Asparagus with Light Vinaigrette
Preparation: 10 min.Cooking: 10 min.Total: 20 min.
- 1 lb asparagus, tough ends discarded
- 2 cloves garlic, crushed
- 1-1/3 Tbsp rice vinegar, or red wine vinegar
- 1-1/3 Tbsp olive oil
- 1-1/3 Tbsp lemon juice
- 1/4 tsp dry mustard
- 1/2 tsp lemon zest
- 1 pinch white pepper
- 2 Tbsp pimentos, chopped
Place asparagus in a steamer basket over boiling water. Cover saucepan and steam 5-7 minutes or until asparagus is tender. Rinse under cold water. Drain thoroughly and set aside. Combine next 7 ingredients and salt to taste in a jar with a tight-fitting lid. Shake vigorously. Arrange asparagus spears in a shallow dish. Pour dressing over asparagus and toss gently. Top with pimento.
Nutrients
| Fiber | 2.6 g | |
| Fat | 4.7 g | |
| Sugar | 2.5 g | |
| Carbs | 5.8 g | |
| Protein | 2.7 g | |
| Calories | 70 Cal | |
|
Fats
| Fat, Poly | 0.56 g | |
| Fat, Mono | 3.3 g | |
| Fat, Sat | 0.67 g | |
| Fat, Trans | 0 g | |
| Fat, Percent | 61 % | |
|
Vitamins
| Vitamin, K | 50 mcg | 42 % |
| Vitamin, A | 1000 IU | 34 % |
| Vitamin, B12 | 0 mcg | 0 % |
| Niacin | 1.2 mg | 7.4 % |
| Riboflavin | 0.17 mg | 13 % |
| Vitamin, C | 15 mg | 16 % |
| Vitamin, D | 0 IU | 0 % |
| Vitamin, B6 | 0.14 mg | 8.7 % |
| Vitamin, E | 2 mg | 13 % |
| Panto, Acid | 0.33 mg | 6.5 % |
| Choline | 19 mg | 3.5 % |
| Thiamin | 0.17 mg | 14 % |
|
Minerals
| Calcium | 33 mg | 3.3 % |
| Phosphorus | 65 mg | 9.3 % |
| Magnesium | 18 mg | 4.3 % |
| Copper | 0.23 mg | 25 % |
| Fluoride | 0 mcg | 0 % |
| Zinc | 0.66 mg | 6 % |
| Sodium | 3.8 mg | 0.25 % |
| Selenium | 3.2 mcg | 5.7 % |
| Manganese | 0.23 mg | 3.2 % |
| Potassium | 260 mg | 5.5 % |
| Iron | 2.6 mg | 33 % |
|