Prep Time: 10 Minutes
Blanched asparagus tossed in a red wine vinaigrette.
Recipe by:
Ingredients
Directions
1. Wash hands with soap and water.
2. Rinse fresh produce.
3. In a small bowl, whisk together vinegar and mustard. Gradually whisk in olive oil, shallot, chives, parsley, salt and pepper; set aside.
4. Snap tough ends off asparagus.
5. Bring a large pot of salted water to a boil. Add asparagus and cook for 2 to 3 minutes or until just tender.
6. Drain and plunge asparagus into a large bowl of ice water to stop them from cooking
7. Drain asparagus thoroughly and transfer to a serving platter.
8. Whisk the vinaigrette and pour all over asparagus. Serve immediately.
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Nutrition Facts
Calories: 100 (Calories from Fat: 80)
Total Fat: 9g (Saturated Fat: 1.5g)
Protein: 2g
Total Carbohydrates: 4g (Dietary Fiber: 2g
Sugars: 1g)
Cholesterol: 0mg
Sodium: 420mg