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Prep 10min
Total3hr20min
Servings8
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Ingredients
1 1/4
lb fresh asparagus spears
1
cup olive oil
1/3
cup white vinegar
2
teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves
1/2
teaspoon salt
1/2
teaspoon pepper
1/2
teaspoon ground mustard
2
cloves garlic, crushed
Romaine lettuce leaves
Tomato slices
Radish roses, if desired
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Steps
1
Place asparagus in 8-inch square (2-quart) microwavable dish; add 1/4 cup water. Cover; microwave on High 6 to 9 minutes or until crisp-tender; drain.
2
In tightly covered container, shake oil, vinegar, oregano, salt, pepper, mustard and garlic until well blended. Pour vinaigrette over hot asparagus, turning asparagus until well coated. Cover and refrigerate 2 to 3 hours or until chilled.
3
Just before serving, remove asparagus from vinaigrette; reserve vinaigrette. Arrange asparagus, romaine and tomato in separate sections on serving platter. Drizzle vinaigrette over vegetables. Garnish with radish roses.
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Cooking asparagus in the microwave until crisp-tender allows it to retain its beautiful color.
So many great vinaigrettes are available at your grocery store. Don’t hesitate to save yourself a little time by using the bottled version.
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Nutrition Facts
Serving Size:1 Serving
Calories
260
Calories from Fat
240
Total Fat
27 g
Saturated Fat
4 g
Cholesterol
0mg
Sodium
150 mg
Potassium
150 mg
Total Carbohydrate
4 g
Dietary Fiber
1 g
Protein
1 g
% Daily Value*:
Vitamin A
12%
12%
Vitamin C
12%
12%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1 Vegetable; 5 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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