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Asparagus with Lemon Grass & Shallot Vinaigrette

 

18

Yield

4

servings

Prep

20

min

Cook

10

min

Ready

30

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb, Low Sodium
 

Ingredients

1 ½ pounds asparagus
cup olive oil
¼ cup vegetable oil
3 ½ tablespoons red wine vinegar
1 x salt
*
1 x black pepper
*
1 tablespoon dijon mustard
2 tablespoons shallots
minced
1 tablespoon lemongrass
minced

Directions

Peel the asparagus if necessary and cook the stalks in lightly salted water for 4 to 8 minutes, depending on the thickness, or until fork tender but still firm. Drain under cold water and set the stalks aside in serving dish.

Combine the remaining ingredients and whisk them vigorously. Taste for seasoning and add more vinegar or salt and pepper if needed. Pour the dressing over the asparagus and let it rest for at least 15 minutes before serving. Serve at room temperature.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 224g (7.9 oz)
Amount per Serving
Calories 33087% of calories from fat
 % Daily Value *
Total Fat 32g 49%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 48mg 2%
Total Carbohydrate 3g 3%
Dietary Fiber 4g 15%
Sugars g
Protein 8g
Vitamin A 27% Vitamin C 17%
Calcium 5% Iron 22%
* based on a 2,000 calorie diet How is this calculated?

 

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