Asparagus with Ginger Vinaigrette

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Photo: Karry Hosford
Yield
5 servings (serving size: 1 cup)
June 2002
RECIPE BY Cooking Light

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

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

Nutritional Information

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

How to Make It

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

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