This Asian-inspired vinaigrette works equally well with green beans, sugar snap peas, or snow peas.
1-1/2 pounds asparagus, cut into 2-inch pieces
1/3 cup fresh lemon juice
2 tablespoons water
1 tablespoon Dijon mustard
2 teaspoons dark sesame oil
1/2 teaspoon tarragon
1/4 teaspoon salt
1 small red bell pepper, diced
1 In a vegetable steamer, cook the asparagus until crisp-tender, about 3 minutes. Drain well. Arrange the asparagus on a serving platter.
2 In a medium bowl, whisk together the lemon juice, water, mustard, oil, tarragon, and salt. Stir in the bell pepper. Spoon the vinaigrette over the asparagus. Makes 4 servings
Makes Makes 4 servings
Per serving: 57 calories, 3g total fat (0.4g saturated), 0mg cholesterol, 1.9g dietary fiber, 7g carbohydrate, 3g protein, 250mg sodium.