Guest guest Posted June 4, 2002 Report Share Posted June 4, 2002 * Exported from MasterCook * Asparagus With Ginger Vinaigrette Recipe By : Cooking Light Magazine, June 2002, page 192 Serving Size : 5 Preparation Time :0:00 Categories : Side Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 tablespoons rice vinegar 2 teaspoons sesame seeds -- toasted 2 teaspoons grated peeled fresh ginger 2 teaspoons vegetable oil 1 teaspoon minced shallots 1/2 teaspoon sea salt 1/2 teaspoon low-sodium soy sauce 1/2 teaspoon honey 1/4 teaspoon dried rosemary -- crushed 1/4 teaspoon black pepper 5 cups diagonally cut asparagus -- (about 2 pounds) (1-inch cuts) -- steamed and chilled When asparagus is out of season in the winter and fall, use fresh green beans or broccoli. 1. Combine first 10 ingredients, stirring with a whisk. Combine vinegar mixture and asparagus; toss well. Yield: 5 servings (serving size: 1 cup). CALORIES 72 (28% from fat); FAT 2.2g (sat 0.4g, mono 0.4g, poly 1.2g); PROTEIN 4.2g; CARB 2.8g; FIBER 3.9g; CHOL 0mg; IRON 3.4mg; SODIUM 252mg; CALC 40mg - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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