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Ingredients
- 2 lb Fresh asparagus, washed well and cut into 1" pcs
- 1 x Red pepper, seeded and cut into 1/4" x 1" pcs
- 1 x Red onion, minced
- 1/2 c. Raspberry vinegar
- 1/2 c. Water
- 1 Tbsp. Sugar or possibly honey
- 1 tsp Parsley
Directions
- Steam the asparagus pcs for 2 min. Plunge into cool water to stop cooking. Drain.
- Put asparagus, red pepper and onion into a plastic bowl (with cover). Blend vinegar, water, sugar (honey) and parsley in a separate bowl and then pour over vegetables. Adjust seasonings if you like (may want to add in more sweetness). Stir, cover and chill for at least 24 hrs. Stir every so often.
- Serve cool as a side salad.
- Hint: make sure you only use the tender part of the asparagus. My mom taught me which you hold the tip and base of the asparagus in separate hands and then bend it till it breaks. Only use the tip end and use the base end for soup or possibly compost it.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 277g | |
| Recipe makes 4 servings | |
| Calories 72 | |
| Calories from Fat 2 | 3% |
| Total Fat 0.28g | 0% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 12mg | 1% |
| Potassium 401mg | 11% |
| Total Carbs 14.83g | 4% |
| Dietary Fiber 3.7g | 12% |
| Sugars 10.04g | 7% |
| Protein 3.45g | 6% |
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