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Asparagus with mustard vinaigrette

Preparation time: 20 minutes

 

1 pound fresh asparagus, preferably thin spears
2 teaspoons Dijon-style mustard
3 tablespoons red wine vinegar
1 teaspoon granulated sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon minced fresh parsley
2 tablespoons olive oil

Wash asparagus and trim the ends. If stems are tough, remove the outer layer with a vegetable peeler. Drop asparagus into boiling water and cook approximately 8 minutes or until desired texture is reached; drain. Measure mustard into a bowl. Whisk in vinegar, sugar, salt, pepper, and parsley. Whisk in olive oil until mixture is blended. Pour over cooked asparagus. Serve warm.

Yield: 6 servings
Serving Size: 1/2 cup

Nutrition Facts

Per Serving:
  Calories: 56
  Carbohydrate: 3 g
  Protein: 1 g
  Fat: 5 g
  Saturated fat: <1 g
  Sodium: 121 mg
  Fiber: 1 g
  Exchanges per serving: 1 vegetable, 1 fat
  Carbohydrate choices: 0

This recipe was developed by Angie Sharp, a Diabetes Nutrition Specialist at the International Diabetes Center in Minneapolis, Minnesota.

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