Asparagus With Raspberry Vinaigrette |
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Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 4 |
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In the spring time, savor fresh asparagus with this dressing. This is low in fat too. Ingredients:
1 tablespoon olive oil |
1 tablespoon raspberry vinegar |
1/2 teaspoon honey |
1 lb fresh asparagus |
1 -2 cup boiling water, just enough to depth of 1-inch in the bottom of pan with steamer |
ice water, for cooling asparagus |
fresh parsley (to garnish) |
Directions:
1. In a small bowl, whisk the oil, vinegar and honey till well blended.
2. Set aside.
3. Snap off tough ends of asparagus and discard them.
4. Place spears in vegetable steamer basket over boiling water in pan.
5. Cover and cook till tender about 6-8 minutes.
6. Drain immediately and plunge into cool water.
7. Chill.
8. Arrange asparagus on 4 plates lined with lettuce leaves.
9. Drizzle with vinaigrette.
10. Garnish with fresh parsley sprigs.
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