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Ingredientes
- 1 1/2 lb Fresh asparagus spears trimmed, blanched in salted water, cooled
- 1/4 c. Seasoned rice vinegar
- 1 tsp Dijon mustard
- 1 tsp Chopped garlic Juice of 1 lemon
- 1/4 c. Extra virgin olive oil
- 1/4 c. Fresh basil chopped
- 1/4 c. Sun-dry tomatoes softened, and thinly sliced Salt and pepper
Direcciones
- In a medium bowl, combine vinegar, mustard and lemon juice. Whisk to blend. Add in oil to emulsify. Add in sun-dry tomatoes, basil, garlic, and salt and pepper. Pour over blanched asparagus.
- Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 124g | |
| Recipe makes 4 servings | |
| Calories 150 | |
| Calories from Fat 122 | 81% |
| Total Fat 13.76g | 17% |
| Saturated Fat 1.92g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 88mg | 4% |
| Potassium 313mg | 9% |
| Total Carbs 5.61g | 1% |
| Dietary Fiber 2.4g | 8% |
| Sugars 3.04g | 2% |
| Protein 2.54g | 4% |
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