Italian-Style Asparagus

Oxmoor House
4 servings.


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1 pound fresh asparagus
1 cup finely chopped plum tomato (about 2 large)
1/4 cup fat-free Italian dressing
1 tablespoon chopped fresh chives or 2 teaspoons freeze-dried chives
1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley


Prep: 5 Minutes
Cook: 4 Minutes

Snap off tough ends of asparagus spears. Remove scales from spears with a knife or vegetable peeler, if desired. Arrange asparagus in a steamer basket over boiling water. Cover and steam 4 minutes or until asparagus is crisp-tender.

Place asparagus in a shallow dish; add tomato and remaining ingredients, and toss gently. Serve immediately, or cover and chill thoroughly.

Created date

August 2009

Nutritional Information

Calories 36
Caloriesfromfat 10 %
Fat 0.4 g
Satfat 0.1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 2.5 g
Carbohydrate 7.2 g
Fiber 1.4 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 174 mg
Calcium 0.0 mg