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Asparagus Salad with Mustard-Soy Dressing

Becky Luigart-Stayner; Lydia DeGaris-Pursell
Yield 4 servings
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.

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

Nutrition 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

How to Make It

  1. 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.

Cook's Notes

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.