** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
Asparagus with Lemon Grass and Shallot Vinaigrette
1. Peel the asparagus if necessary and cook the stalks in lightly salted water for 4 to 8 minutes, depending on the thickness, or until fork tender but still firm.
2. Drain under cold water and set the stalks aside in serving dish.
3. Combine the remaining ingredients and whisk them vigorously.
4. Taste for seasoning and add more vinegar or salt and pepper if needed.
5. Pour the dressing over the asparagus and let it rest for at least 15 minutes before serving.
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Dietary Notes:
This recipe is very low-sodium with 46.25mg per serving and low-cholesterol with 0mg per serving
This recipe is a good source of Vitamin A with 16% of your daily recommended intake per serving. This recipe is a good source of Vitamin C with 10% of your daily recommended intake per serving. This recipe is a good source of Vitamin E with 13% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Asparagus, Sulfites, Mustard, Vinegar, Olive Oil allergies.
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