Heat grill pan over medium high heat. In a large bowl toss asparagus with olive oil and salt and pepper. Brush tomatoes with remaining olive oil in bowl. Grill asparagus and tomatoes, separately until tender but not falling apart. In a bowl combine garlic, mustard, balsamic vinegar, and olive oil with a whisk or handblender. Season to taste with salt and pepper. Serve grilled vegetables drizzled with vinaigrette. Recipe By :COOKS CHOICE SEAN & CATHY SHOW #CH1220 Posted to MC-Recipe Digest V1 #263 Date: Sun, 27 Oct 1996 20:59:38 -0500 From: Meg Antczak
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|Serving Size: 1 Serving (1145g)|
|Recipe Makes: 1|
|Calories from Fat: 274 (57%)|
|Amt Per Serving||% DV|
|Total Fat 30.4g||41 %|
|Saturated Fat 4.2g||21 %|
|Monounsaturated Fat 21g|
|Polyunsanturated Fat 3.9g|
|Cholesterol 0mg||0 %|
|Sodium 530.5mg||18 %|
|Potassium 2487.7mg||65 %|
|Total Carbohydrate 47.8g||14 %|
|Dietary Fiber 16.5g||66 %|
|Sugars, other 31.4g|
|Protein 14.9g||21 %|
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Calories per serving: 483
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