Asparagus and Tomato Vinaigrette

23 Reviews
100% would make this recipe again

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Ingredients

??? asparagus, average size ???
??? tomatoes, sliced ???
??? extra virgin olive oil ???
??? lemon juice, freshly squeezed ???
??? garlic, pressed ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???

Method

  1. Prepare the asparagus and blanch them about 10 min in a pot of boiling salted water. Make sure you cook them al dente.
  2. Take the asparagus out of the pot using tongs or a slotted spoon because the spears are too delicate to be drained directly in a colander. Rinse the asparagus in cold water to stop the cooking and fix the colour. Let them cool down 10 min or so, then distribute them onto the individual serving plates.
  3. Prepare the tomatoes: cut them, then place them on the plates next to the asparagus.
  4. In a small bowl, add the oil, lemon juice, salt and pepper. Beat well, using a fork, until the vinaigrette is emulsified. Press the garlic and add it to the bowl and mix. Pour the vinaigrette over the vegetables and serve.

Nutrition Facts Table

per 1 serving (190 g)

Amount

% Daily Value

Calories

160

Fat

14 g

22 %

Saturated 2 g
+ Trans 0 g

10 %

Cholesterol

0 mg

Sodium

20 mg

1 %

Carbohydrate

8 g

3 %

Fibre

3 g

12 %

Sugars

3 g

Net Carbs

5 g

Protein

3 g

Vitamin A

36 %

Vitamin C

33 %

Calcium

3 %

Iron

9 %
More info

Claims

This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Folacin, Vitamin A, Vitamin E, Vitamin K
Good source of  :
Potassium, Vitamin B1, Vitamin C
Source of  :
Copper, Fibre, Iron, Magnesium, Manganese, Niacin, Phosphorus, Selenium, Vitamin B2, Vitamin B6, Zinc
Low  :
Saturated Fat, Sodium
Free  :
Added Sugar, Cholesterol, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Vegetables 1
Fats 3
More info
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Reviews

23 Reviews (23 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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