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Add a photoServings: 6
Ingredients
- 1 lb thin asparagus
- 1/4 c. Lemon Vinaigrette - (see below)
- 1 x lemon
- 1/3 c. extra-virgin extra virgin olive oil
Directions
- Trim asparagus and have ready a large bowl of ice and cool water. In a large saucepan of boiling salted water cook asparagus till just tender, 3 to 4 min, and with tongs transfer to ice water to stop cooking. Drain asparagus well in a colander and pat dry. Gently toss asparagus with vinaigrette and salt and pepper to taste.
- For the Lemon Vinaigrette: Squeeze sufficient juice from lemons to measure 1/3 c.. In a bowl combine lemon juice with salt and pepper to taste. Whisk in oil in a slow stream. Vinaigrette may be made 3 hrs ahead and chilled, covered. Bring vinaigrette to room temperature before proceeding. (Makes 1 c.)
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 57g | |
| Recipe makes 6 servings | |
| Calories 116 | |
| Calories from Fat 107 | 92% |
| Total Fat 12.06g | 15% |
| Saturated Fat 1.68g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 88mg | 3% |
| Total Carbs 2.03g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 0.88g | 1% |
| Protein 0.94g | 2% |
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