Dijon Vinaigrette Asparagus
This simple yet elegant dish makes a great addition to any menu. After a long winter, asparagus is one of the first vegetables to make a spring appearance!
2 pounds asparagus, tough ends removed
1/2 cup water
For the Dressing (see note):
1/4 cup balsamic vinegar
1/4 cup walnuts
1/2 cup raisins
1 teaspoon Dijon mustard
2 cloves garlic, pressed
2 tablespoons chopped red onion
Place asparagus in a large skillet; add 1/2 inch of water. Bring to a boil, reduce heat; cover and simmer for 3-5 minutes until crisp-tender.
Drain asparagus and arrange in a shallow dish. Combine water, vinegar, walnuts, raisins, mustard and garlic in a food processor or high-powered blender and process until smooth. Stir in red onion and pour over asparagus. Let stand at room temperature for 1-2 hours before serving.
Sprinkle with pine nuts before serving.
Note: For your convenience, Dr. Fuhrman makes a line of healthful salad dressings. Dr. Fuhrman's Almond Balsamic Dressing or Dr. Fuhrman's Walnut Vinaigrette Dressing (about 3/4 cup) can be substituted in this recipe.
Calories 195; Protein 8 g; Carbohydrates 28 g; Sugars 18 g; Total Fat 8.1 g; Saturated Fat 0.8 g; Cholesterol 0 mg; Sodium 27 mg; Fiber 6.2 g; Beta-Carotene 1020 ug; Vitamin C 14 mg; Calcium 81 mg; Iron 5.8 mg; Folate 129 ug; Magnesium 63 mg; Potassium 684 mg; Zinc 1.8 mg; Selenium 6.4 ug