Guest guest Posted August 4, 2002 Report Share Posted August 4, 2002 * Exported from MasterCook * Asparagus Vinaigrette Recipe By :The Roasted Vegetable, Andrea Chesman Serving Size : 4 Preparation Time :0:00 Categories : The Roasted Vegetable Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- oil for baking sheet 1 large garlic clove -- peeled, minced 2 tablespoons sherry vinegar or red wine vinegar 1/2 teaspoon dijon mustard 6 tablespoons extra-virgin olive oil salt and freshly ground black pepper to taste 1 pound asparagus -- (12 to 16 medium-thick spears) cleaned, bottoms trimmed Preheat the oven to 400 degrees. Lightly oil a rimmed baking sheet or a 9-by-13-inch baking dish; set aside. In a small bowl, combine the garlic, vinegar and mustard. Whisk in the oil until it is completely emulsified. Season with salt and pepper to taste. Arrange the asparagus in a single layer on the baking sheet or baking dish. Drizzle 2 tablespoons of the vinaigrette over the asparagus and roll it until it's well-coated. Roast 15 minutes or until the asparagus is tender and lightly browned, shaking the pan a few times for even browning. Transfer the asparagus to a serving platter and drizzle with the remaining vinaigrette. Serve warm or at room temperature. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 195 Calories; 20g Fat (90.4% calories from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 9mg Sodium. Exchanges: 0 Lean Meat; 1/2 Vegetable; 4 Fat; 0 Other Carbohydrates. Nutr. Assoc. : 0 0 4917 0 0 4826 0 Quote Link to comment Share on other sites More sharing options...
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