Blanched Asparagus With Sun-dried Tomato Vinaigrette
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Garden1 | 4 | Servings | ||
INGREDIENTS
| 1 1/2 | lb | Fresh asparagus spears |
| trimmed | ||
| Blanched in salted water | ||
| cooled | ||
| 1/4 | c | Seasoned rice vinegar |
| 1 | t | Dijon mustard |
| 1 | t | Minced garlic |
| Juice of 1 lemon | ||
| 1/4 | c | Olive oil |
| 1/4 | c | Fresh basil, minced |
| 1/4 | c | Sun-dried tomatoes |
| softened and | ||
| Thinly sliced | ||
| Salt and pepper |
INSTRUCTIONS
In a medium bowl, combine vinegar, mustard and lemon juice. Whisk to blend. Add oil to emulsify. Add sun-dried tomatoes, basil, garlic, and salt and pepper. Pour over blanched asparagus. Serves 4. Recipe Source: Home & Garden TV -- Home Grown Cooking Formatted for MasterCook by Nancy Berry - cwbj78a@prodigy.com Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 815
Calories From Fat: 601
Total Fat: 66.9g
Cholesterol: 159mg
Sodium: 609.4mg
Potassium: 997.8mg
Carbohydrates: 15.9g
Fiber: 3.9g
Sugar: 1.7g
Protein: 44.1g