Preparation time: 20 minutes
Ingredients
- 1 pound fresh asparagus, preferably thin spears
- 2 teaspoons Dijon-style mustard
- 3 tablespoons red wine vinegar
- 1 teaspoon granulated sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon minced fresh parsley
- 2 tablespoons olive oil
Instructions
Wash asparagus and trim the ends. If stems are tough, remove the outer layer with a vegetable peeler. Drop asparagus into boiling water and cook approximately 8 minutes or until desired texture is reached; drain. Measure mustard into a bowl. Whisk in vinegar, sugar, salt, pepper, and parsley. Whisk in olive oil until mixture is blended. Pour over cooked asparagus. Serve warm.
Nutrition Facts
Yield: 6 servings
Serving Size: 1/2 cup
Per Serving:
Calories: 56
Carbohydrate: 3 g
Protein: 1 g
Fat: 5 g
Saturated fat: <1 g
Sodium: 121 mg
Fiber: 1 g
Exchanges per serving: 1 vegetable, 1 fat
Carbohydrate choices: 0
This recipe was developed by Angie Sharp, a Diabetes Nutrition Specialist at the International Diabetes Center in Minneapolis, Minnesota.
Reprinted with permission from Diabetes Self-Management. © 2008 R.A. Rapaport Publishing, Inc. Visit us at DiabetesSelfManagement.com.
