Blanched Asparagus with Sun-Dried Tomato Vinaigrette

Ready in 1 hour

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Ingredients

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1/4 c olive oil
1 1/2 lb Fresh asparagus spears;
1/4 c Sun-dried tomatoes;
Blanched in salted water;
Lemon; (juice of)
1 ts Dijon mustard
1/4 c Fresh basil; minced
1/4 c Seasoned rice vinegar
Salt and pepper
Thinly sliced
1 ts Garlic; minced

Original recipe makes 4 servings

Servings  

Preparation

In a medium bowl, combine vinegar, mustard and lemon juice. Whisk to blend. Add oil to emulsify. Add sun-dried tomatoes, basil, garlic, and salt and pepper. Pour over blanched asparagus. Serves 4. Recipe Source: Home & Garden TV -- Home Grown Cooking Formatted for MasterCook by Nancy Berry - cwbj78a@prodigy.com

Calories Per Serving: 102 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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