Holly Clegg's Asparagus with Lemon Caper Vinaigrette -

Toolbar

Printer Friendly

RSS Feed

Bookmark

Home

Recipes

Side Dishes

Vegetables

Asparagus

Holly Clegg's Asparagus with Lemon Caper Vinaigrette

Rate it!
Votes (2) | Comments (0)

By Holly Clegg

Posted July 23rd, 2007

This article is reprinted with permission from Meals On The Move : Rush Hour Recipes (Trim & Terrific) (Trim & Terrific), by Holly Clegg, (2000, Wimmer Cookbooks)

Meals On The Move : Rush Hour Recipes (Trim & Terrific) (Trim & Terrific)

Servings:	8
Author Notes:	Attractive and amazingly wonderful. Prepare asparagus. Prepare vinaigrette. Drizzle with dressing just before serving.
Ingredients:	1 1/2 pounds asparagus spears (about 36), trimmed salt and pepper to taste Lemon Caper Vinaigrette 1/4 cup fresh lemon juice 1 tablespoon olive oil 3 tablespoons capers, drained 2 tablespoons parsley, finely chopped 1 teaspoon minced garlic black pepper to taste
Instructions:	Whisk together lemon juice and olive oil in a small bowl. Add capers, parsley, garlic and pepper. May be made a day ahead and refrigerated, serve at room temperature. Cook asparagus in microwave (or steam) until crisp-tender. Season with salt and pepper. Place on platter and drizzle with vinaigrette. Per Serving: 38 Calories; 2 g protein; 5 g carbohydrate; 2g dietary fiber; 0 mg cholesterol; 98 mg sodium; 2 fat; 39% calories from fat.