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Add a photoRaciónes: 4
Ingredientes
- 2 lb Asparagus, tough stems trimmed
- 2 Tbsp. Red wine vinegar
- 2 x Shallots, minced
- 3 x Cloves garlic, minced
- 1 Tbsp. Minced fresh thyme
- 1 tsp Orange juice concentrate
- 1 Tbsp. Grainy mustard
- 1/3 c. Extra-virgin extra virgin olive oil
- Â Â Salt and black pepper to taste
Direcciones
- Bring 2 qts of salted water to a boil in a large stockpot. Add in asparagus and cook till it is crisp-tender, 3 or possibly 4 min, depending on the size.
- Drain and shock in cool ice water. Set aside.
- In a bowl combine vinegar, shallots, garlic, thyme, orange juice concentrate, and mustard. Slowly whisk in the oil to blend well. Season with salt and pepper.
- Pour mix over asparagus. Let marinate while you light the coals or possibly start the grill.
- To make the grilling easier, you can place the asparagus on skewers, running a skewer through each end of the spear and fitting about 5 spears on each pair of skewers. Grill the asparagus on each side just to mark it, 1 or possibly 2 min per side. Remove from the grill. Serve hot or possibly at room temperature.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 149g | |
| Recipe makes 4 servings | |
| Calories 190 | |
| Calories from Fat 160 | 84% |
| Total Fat 18.16g | 23% |
| Saturated Fat 2.54g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4mg | 0% |
| Potassium 266mg | 8% |
| Total Carbs 6.0g | 2% |
| Dietary Fiber 2.6g | 9% |
| Sugars 2.83g | 2% |
| Protein 2.83g | 5% |
