1 pound fresh asparagus, preferably thin spears
2 teaspoons Dijon-style mustard
3 tablespoons red wine vinegar
1 teaspoon granulated sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon minced fresh parsley
2 tablespoons olive oil
Wash asparagus and trim the ends. If stems are tough, remove the outer layer with a vegetable peeler. Drop asparagus into boiling water and cook approximately 8 minutes or until desired texture is reached; drain. Measure mustard into a bowl. Whisk in
vinegar, sugar, salt, pepper, and parsley. Whisk in olive oil until mixture is blended. Pour over cooked asparagus. Serve warm.
Yield: 6 servings
Preparation time: 20 minutes
Serving size: 1/2
Nutrition Facts
Per Serving:
Calories: 56
Carbohydrate: 3 g
Protein: 1 g
Fat: 5 g
Saturated fat: <1 g
Sodium: 121 mg
Fiber: 1 g
Exchanges per serving: 1 vegetable, 1 fat
Carbohydrate choices: 0