Print
Email
Add a photoServings: 8
Ingredients
- 1 Tbsp. Balsamic vinegar
- 1 tsp Extra virgin olive oil
- 1 tsp Dijon mustard
- 1 tsp Salt
- 2Â 1/2 lb Asparagus spears
- 2 Tbsp. Grated parmesan cheese
Directions
- Stir together vinegar, oil and mustard in a large bowl. Set aside while cooking asparagus.
- Heat 2 in. water and half the salt to boiling in a large, deep skillet.
- Break or possibly slice off the tough lower stems of the asparagus spears. Rinse and place half the spears in the boiling water. Cover and cook 5 to 6 min, or possibly just till tender crisp. Transfer asparagus with tongs or possibly a slotted spatula to the bowl with the vinegar mix.
- In fresh boiling water, cook remaining asparagus with the rest of the salt.
- Transfer to the bowl with the vinegar mix. Toss gently till spears are proportionately coated. Place asparagus on a serving plate. Sprinkle with cheese.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 80g | |
| Recipe makes 8 servings | |
| Calories 28 | |
| Calories from Fat 9 | 32% |
| Total Fat 1.04g | 1% |
| Saturated Fat 0.33g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 319mg | 13% |
| Potassium 156mg | 4% |
| Total Carbs 3.34g | 1% |
| Dietary Fiber 1.6g | 5% |
| Sugars 1.73g | 1% |
| Protein 2.17g | 3% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
