Delicious served with grilled meat or poultry

• 1 1/2 pounds whole, trimmed asparagus spears, tough ends removed
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 2 tablespoons extra virgin olive oil
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 1 thinly sliced shallot

In a large bowl, whisk together lemon juice, Dijon mustard, olive oil,
kosher salt, and freshly ground black pepper. Set aside. Bring a large
pot of generously salted water to a boil. Cook asparagus spears until
fork-tender, about 4 minutes; drain. Add to the bowl, along with 1
thinly sliced shallot. Toss to coat.

Per Serving: 84 Calories; 7g Fat (68.8% calories from fat); 1g
Saturated Fat; 2g Protein; 5g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 135mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1
Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.

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