Asparagus Salad with Mustard-Soy Dressing

Asparagus Salad with Mustard-Soy Dressing Recipe
Becky Luigart-Stayner; Lydia DeGaris-Pursell
Asparagus is tossed with an emulsified vinaigrette that's laced with soy sauce. Soy and ground mustard are a common combination in Japan, resulting in a unique wasabi-like flavor. Since the egg yolk goes into the dressing raw, use a pasteurized egg - most grocery stores stock them.

Yield:

4 servings

Recipe from

Nutritional Information

Calories 61
Caloriesfromfat 40 %
Fat 2.7 g
Satfat 0.6 g
Monofat 1.3 g
Polyfat 0.3 g
Protein 3.5 g
Carbohydrate 5.2 g
Fiber 2.5 g
Cholesterol 53 mg
Iron 0.7 mg
Sodium 78 mg
Calcium 32 mg

Ingredients

1 teaspoon ground mustard
1 teaspoon extravirgin olive oil
1 large pasteurized egg yolk
1 teaspoon fresh lemon juice
1 teaspoon soy sauce
1 pound asparagus spears, steamed and chilled

Preparation

Combine first 3 ingredients, stirring with a whisk. Stir in juice and soy sauce. Drizzle dressing over asparagus, and toss gently to coat. Serve immediately.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Mark Bittman,

January 2004
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