Asparagus with Strawberry Vinaigrette
Yield
6 servingsPrep
10 minCook
10 minReady
20 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | pounds |
asparagus
|
|
| 2 | cups |
strawberries
hulled |
*
|
| ¼ | cup |
vinegar
strawberry |
|
| Dressing | |||
| 1 | tablespoon |
walnut oil
|
|
| ½ | cup |
peanut oil
|
|
| 1 ½ | teaspoons |
honey
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.1 | kg |
asparagus
|
|
| 473 | ml |
strawberries
hulled |
*
|
| 59 | ml |
vinegar
strawberry |
|
| Dressing | |||
| 15 | ml |
walnut oil
|
|
| 118 | ml |
peanut oil
|
|
| 7.5 | ml |
honey
|
|
Directions
Trim asparagus and cut each stalk in thirds. Steam until tender but still crisp. (Thin young stalks took 5 minutes.) Plunge in ice water; drain.
Wash strawberries, then hull. Cut strawberries in half; combine with asparagus.
Combine dressing ingredients; toss asparagus and strawberries gently with dressing. Chill well before serving.
