Asparagus with Ginger Vinaigrette

Asparagus with Ginger Vinaigrette Recipe
Photo: Karry Hosford
When asparagus is out of season in the winter and fall, use fresh green beans or broccoli.
4

Worthy of a special occasion

Yield:

5 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 72
Caloriesfromfat 28 %
Fat 2.2 g
Satfat 0.4 g
Monofat 0.4 g
Polyfat 1.2 g
Protein 4.2 g
Carbohydrate 2.8 g
Fiber 3.9 g
Cholesterol 0.0 mg
Iron 3.4 mg
Sodium 252 mg
Calcium 40 mg

Ingredients

1 1/2 tablespoons rice vinegar
2 teaspoons sesame seeds, toasted
2 teaspoons grated peeled fresh ginger
2 teaspoons vegetable oil
1 teaspoon minced shallots
1/2 teaspoon sea salt
1/2 teaspoon low-sodium soy sauce
1/2 teaspoon honey
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon black pepper
5 cups (1-inch) diagonally cut asparagus (about 2 pounds), steamed and chilled

Preparation

Combine first 10 ingredients, stirring with a whisk. Combine vinegar mixture and asparagus; toss well.

Note:

June 2002
My Notes

Only you will be able to view, print, and edit this note.

Add Note