- 1 pound pencil-thin asparagus
- 2 tablespoons chopped fresh dill
- 2 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 shallot, minced
- calories 88
- fat 6.9 g
- satfat 1 g
- sodium 151 mg
How to Make It
Steam asparagus 2 to 3 minutes. Combine dill, olive oil, vinegar, salt, pepper, and minced shallot; toss with cooked asparagus.
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