Asparagus is available year round, but the first shoots in the spring; February to June seem the best to us!
Asparagus and Red Wine Vinaigrette
I have had this recipe for so long I cannot remember where it came from. The number of asparagus spears will depend completely on whether you have the thin spring shoots or the thicker, wide asparagus. Thin asparagus are my favorite.
Ingredients
- 150 grams trimmed asparagus spears 3 CHO
- ¼ cup olive oil 0 CHO
- 3 TBSP red wine vinegar 0 CHO
- ¼ tsp. minced garlic 0 CHO
- ½ tsp. salt 0 CHO
- ½ tsp. dry mustard 0 CHO
- ½ tsp. dry basil 0 CHO
- ¼ tsp. pepper 0 CHO
TOTAL CHO 3 CHO
- 1 CHO/50 GRAMS
Instructions
- Trim woody end of asparagus, either snap off or cut at least 1/3 up the stalk.
- I use a flat frying pan with 1-2 inches of water to blanche the asparagus spears. Bring the water to a boil, add asparagus making sure they are all covered and in one layer. Boil for 1 minute and remove, drain and rinse under cold water.
- Mix marinade and cover asparagus, gently rolling until all marinated. Let rest at room temperature for 2- 6 hours, gently roll occasionally to coat the asparagus.
- Can be served as an appetizer, part of an antipasto platter or on a bed of greens for a salad.
