Directions:
- Trim ends of asparagus and place spears in a large skillet.
- Cover asparagus with water and add salt and 1 Tbsp lemon juice.
- Bring to a boil, then reduce heat to simmer about 7 minutes until crisp-tender.
- Remove from heat and run under cold water to stop cooking.
- Prepare vinaigrette:.
- Combine remaining lemon juice, capers, mustard, sugar, and pepper. (Capers may be chopped or left whole, it's up to you. I usually chop them up a little.).
- Slowly drizzle in oil while whisking rapidly, allowing vinaigrette to thicken slightly.
- Toss asparagus with vinaigrette and serve.
- May be refrigerated and served within a couple hours, or served warm immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 125.02 Kcal (523 kJ) | ||
| Calories from fat | 95.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.63g | 16% | |
|---|---|---|---|
| Sodium | 1834.65mg | 76% | |
| Potassium | 257.53mg | 5% | |
| Total Carbs | 6.88g | 2% | |
| Sugars | 3.34g | 13% | |
| Dietary Fiber | 2.91g | 12% | |
| Protein | 2.58g | 5% | |
| Vitamin C | 14.6mg | 24% | |
| Iron | 2.5mg | 14% | |
| Calcium | 35.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 84.23 Kcal (353 kJ) | ||
| Calories from fat | 64.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.16g | 16% | |
|---|---|---|---|
| Sodium | 1235.97mg | 76% | |
| Potassium | 173.49mg | 5% | |
| Total Carbs | 4.64g | 2% | |
| Sugars | 2.25g | 13% | |
| Dietary Fiber | 1.96g | 12% | |
| Protein | 1.74g | 5% | |
| Vitamin C | 9.9mg | 24% | |
| Iron | 1.7mg | 14% | |
| Calcium | 24mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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