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Recipe By: Cornell Cooperative Extension Saratoga County, New York edited by Diane Whitten
Make this for: Dinner
This Recipe Makes: 4 Serving(s)
Asparagus are so elegant. This recipe is great to serve for guest or anytime.
What you'll need
1 lbof asparagus spears (about 20-30)
1/4 tsp.grated lemon peel
1 tbsp.fresh lemon juice
1 tbsp.red wine vinegar
3/4 tsp.Dijon mustard
1/2 tsp.olive oil
1 dashof black pepper (or more to taste)
1 head(s)of Bibb lettuce cleaned
1 canvegetable oil spray
Step 1 Snap off woody asparagus ends. Place asparagus in a single layer on baking sheet. Spray with vegetable oil spray. Roast asparagus in 500 degree oven for 10 minutes, or until crisp-tender and lightly browned. Meanwhile, combine lemon peel, lemon juice, vinegar, mustard, oil and pepper. Wisk until well blended. Place roasted asparagus on lettuce-lined serving plate. Drizzle vinaigrette over asparagus.
Step 2 (NOTE: This recipe is low in fat, low in sodium, low cholesterol, high in vitamin A, good source of vitamin C, good source of iron, and good source of fiber.)