Manage Saved Searches...

Asparagus Vinaigrette (adapted from the Alexander Young Hotel)

Demonstrated by:

Ingredients

1 1/2 pounds fresh asparagus

1/2 cup vegetable oil

3 tablespoons olive oil

3 tablespoons red wine vinegar

1 teaspoon tarragon vinegar

3 tablespoons water

1 tablespoon lemon juice

1/2 teaspoon Worcestershire sauce

1/2 clove garlic, minced

1/2 teaspoon sugar

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon dry mustard

1 tablespoon capers

1 tablespoon chopped chives

1 tablespoon chopped green pepper

1 dill pickle, chopped

4 stuffed olives, chopped

1 hard cooked egg, chopped

Instructions

Cook asparagus; drain and cool. Combine remaining ingredients; mix well. Pour over asparagus and chill for 2 hours. Makes 6 servings.

Approximate Nutrient Analysis per serving: 270 calories, 27 g fat, 2.5 g saturated fat, 35 mg cholesterol, 600 mg sodium, 7 g carbohydrate, 3 g fiber, 3 g sugar, 4 g protein