Asparagus With Tomato Vinaigrette - 6.4g Carbs, 2.8g Fiber, 2.4g Sugar
From: www.food.com - By Eat Your Vegetables!
"This recipe is from Vegan Italiano. "Serve this versatile recipe as
an appetizing antipasto, elegant first course, or tasty side dish."
Prep Time: 0 min
Total Time: 10 min
Servings: 4
1 lb medium asparagus, trimmed
3 Tbsp olive oil
2 Tbsp red wine vinegar
2 medium plum tomatoes, finely chopped
2 scallions, finely chopped
1 Tbsp fresh parsley, finely chopped
Coarse salt, to taste
Fresh ground black pepper, to taste
Bring a large stockpot filled with salted water to a boil over high heat. Prepare an ice-water bath and set aside.
Add the asparagus to boiling water and cook until just tender, about
5 minutes, depending on thickness. Drain and transfer to ice-water bath
for 5 minutes. Drain well and transfer to shallow serving platter or
long serving dish.
Meanwhile, in a small bowl, whisk together the oil and vinegar. Stir
in the tomatoes, scallions, parsley, salt and pepper.
Add the sauce to the asparagus, tossing gently to combine. Serve at
room temperature.
Servings: 4
Serving Size: 175 g
Nutrition per Serving:
122.8 Calories, 94 Calories from Fat, 10.4g Total Fat, 1.5g Saturated Fat,
0mg Cholesterol, 19.3mg Sodium, 6.4g Total Carbs, 2.8g Dietary Fiber,
2.4g Sugars, 3.1g Protein
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