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.
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