Directions:
- Break the woody ends from the asparagus and use a vegetable peeler to remove the outer skin.
- Trim roots and excess greens from the onions; the onions should be about the same length as the asparagus spears.
- Toss the onions and asparagus with 1/4 cup of the oil and the salt and pepper.
- Place the vegetables either on the grill or on a baking sheet in a 500 degree oven.
- Grill or roast for about 8 minutes, turning frequently, until slightly crisp and caramelized.
- Remove from oven with tongs (carefully).
- Whisk together the vinegar, mustard, and remaining oil.
- Season to taste with salt and pepper.
- Drizzle the dressing over the vegetables and serve warm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 368.97 Kcal (1545 kJ) | ||
| Calories from fat | 337.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.45g | 58% | |
|---|---|---|---|
| Sodium | 55.94mg | 2% | |
| Potassium | 280.46mg | 6% | |
| Total Carbs | 7.75g | 3% | |
| Sugars | 5.33g | 21% | |
| Dietary Fiber | 3.14g | 13% | |
| Protein | 2.42g | 5% | |
| Vitamin C | 14.5mg | 24% | |
| Iron | 2.3mg | 13% | |
| Calcium | 60mg | 6% | |
| Amount Per 100 g | |||
| Calories | 185.94 Kcal (778 kJ) | ||
| Calories from fat | 169.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.87g | 58% | |
|---|---|---|---|
| Sodium | 28.19mg | 2% | |
| Potassium | 141.34mg | 6% | |
| Total Carbs | 3.9g | 3% | |
| Sugars | 2.69g | 21% | |
| Dietary Fiber | 1.58g | 13% | |
| Protein | 1.22g | 5% | |
| Vitamin C | 7.3mg | 24% | |
| Iron | 1.2mg | 13% | |
| Calcium | 30.2mg | 6% | |
* 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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