Asparagus with Ginger Vinaigrette

Photo: Karry Hosford

When asparagus is out of season in the winter and fall, use fresh green beans or broccoli.

Yield: 5 servings (serving size: 1 cup)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 72
  • Calories from fat: 28%
  • Fat: 2.2g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.4g
  • Polyunsaturated fat: 1.2g
  • Protein: 4.2g
  • Carbohydrate: 2.8g
  • Fiber: 3.9g
  • Cholesterol: 0.0mg
  • Iron: 3.4mg
  • Sodium: 252mg
  • Calcium: 40mg

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

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

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

Add Note

Asparagus with Ginger Vinaigrette Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy