Directions:
- Remove the bottom third of the asparagus (woody parts of the stalk) and discard. Arrange asparagus in a steaming basket. Cover and cook over boiling water 5 minutes or until crisp-tender; drain.
- Combine wine vinegar, lemon juice salt, sugar, black pepper, cayenne and Dijon mustard stirring well. Gradually add oil, whisking until emulisfied.
- Place asparagus in a 12 x 8 x 2-inch baking dish; add marinade. Cover and refrigerate 3 hours or overnight. Drain asparagus.
- Arrange on a serving platter; garnish with pimiento strips or tomatoes if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 80.94 Kcal (339 kJ) | ||
| Calories from fat | 63.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.05g | 11% | |
|---|---|---|---|
| Sodium | 205.24mg | 9% | |
| Potassium | 162.19mg | 3% | |
| Total Carbs | 3.72g | 1% | |
| Sugars | 1.79g | 7% | |
| Dietary Fiber | 1.59g | 6% | |
| Protein | 1.6g | 3% | |
| Vitamin C | 5.5mg | 9% | |
| Iron | 1.6mg | 9% | |
| Calcium | 20.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 89.5 Kcal (375 kJ) | ||
| Calories from fat | 70.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.8g | 11% | |
|---|---|---|---|
| Sodium | 226.96mg | 9% | |
| Potassium | 179.35mg | 3% | |
| Total Carbs | 4.12g | 1% | |
| Sugars | 1.98g | 7% | |
| Dietary Fiber | 1.75g | 6% | |
| Protein | 1.77g | 3% | |
| Vitamin C | 6.1mg | 9% | |
| Iron | 1.7mg | 9% | |
| Calcium | 23.1mg | 2% | |
* 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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