- 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.
Nutrition Facts Per Serving:
Calories: 56, Carbohydrates: 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.
This recipe was developed by Angie Sharp, a Diabetes Nutrition Specialist at the International Diabetes Center in Minneapolis, Minnesota.