Asparagus in Asian Vinaigrette
Serve with roasted poultry or lean
1 1/2 tablespoons rice vinegar
2 teaspoons sesame seeds, toasted
2 teaspoons grated peeled fresh ginger
2 teaspoons vegetable oil
1 teaspoon minced shallots
1/2 teaspoon kosher salt
1/2 teaspoon low-sodium soy sauce
/2 teaspoon honey
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon black pepper
5 cups (1-inch) diagonally cut asparagus (about 2 pounds), steamed
Combine first 10 ingredients, stirring with a whisk. Combine vinegar
mixture and asparagus; toss well.
Can make ahead and combine dressing and asparagus just before serving.
Per Serving: 58 Calories; 3g Fat (35.7% calories from fat); trace
Saturated Fat; 3g Protein; 8g Carbohydrate; 3g Dietary Fiber; 0mg
Cholesterol; 211mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1
Vegetable; 1/2 Fat; 0 Other Carbohydrates.
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