- 8 ounce(s) asparagus
- 2 tablespoon orange juice
- 2 teaspoon oil, olive
- 1/2 teaspoon mustard, dijon-style
- 1/8 teaspoon salt
- dash(es) pepper, black ground
- 1 medium orange(s)
Recipe Tip: Chill up to 6 hours (optional).
Preparation
1. Snap off and discard woody bases from asparagus. If desired, scrape off scales. Cut stems into 2-inch-long pieces. In a covered small saucepan, cook asparagus in a small amount of boiling water for 1 minute; drain. Cool immediately in a bowl of ice water. Drain on paper towels.
2. For dressing, in a medium bowl, whisk together orange juice, oil, mustard, salt, and pepper. Add asparagus and orange sections; stir gently to coat. Serve immediately. (Or cover and chill for up to 6 hours.)
Nutritional Info (Per serving):
Calories: 74
Saturated Fat: 1g
Sodium: 177mg
Dietary Fiber: 2g
Total Fat: 5g
Carbs: 8g
Cholesterol: 0mg
Protein: 2g
Exchanges: Vegetable: 1, Fat: 1
Carb Choices: 0.5
Total Time: 20 mins
Source: Everyday Health
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