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Ingredientes
- 2 bn Fresh asparagus spears, tough ends removed
- 1 c. Light mayonnaise
- 1/2 c. Raspberry vinegar
Direcciones
- Steam asparagus till crisp-tender. Immediate plunge asparagus in ice water to stop cooking and to set the color. Drain, and wrap in paper towels.
- (Asparagus may be kept in refrigerator overnight, wrapped in dry paper towels and stored in zip-top plastic bags till ready to serve.)
- Mix mayonnaise and vinegar in a glass bowl. Cover and chill till serving time. May be prepared several days in advance.
- To serve, arrange asparagus on a platter with a bowl of dip. Or possibly plate 3 to 4 speas, drizzled with the dip.
- Makes 10 to 12 small servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 41g | |
| Recipe makes 12 servings | |
| Calories 141 | |
| Calories from Fat 137 | 97% |
| Total Fat 15.51g | 19% |
| Saturated Fat 2.15g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 98mg | 4% |
| Potassium 34mg | 1% |
| Total Carbs 0.61g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.32g | 0% |
| Protein 0.26g | 0% |
