Asparagus with Lemon Caper Vinaigrette

Note from Cheri: This recipe is reprinted with permission from Meals on the Move: Rush Hour Recipes by Holly Berkowitz Clegg. If you enjoy traditional Southern cuisine, but are trying to eat healthy, your wishes have just come true. Holly Clegg's innovative recipes let you literally have your cake (and etouffé and pasta and gumbo and hundreds of other favorite foods) and eat them too. Click here for more information about this book and more sample recipes. For Holly's healthy spring cooking article: Artichokes, Asparagus & Strawberries, follow this link.

Attractive and amazingly wonderful. Prepare asparagus. Prepare vinaigrette. Drizzle with dressing just before serving.

1 1/2 lbs. asparagus spears (about 36), trimmed salt and pepper to taste Lemon Caper Vinaigrette 1/4 C fresh lemon juice 1 tablespoon olive oil 3 tablespoons capers, drained 2 tablespoons parsley, finely chopped 1 teaspoon minced garlic black pepper to taste

Serves 8 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.