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Name: Asparagus Salad with Raspberry Vinegrette
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 4
Cuisine: American
Ingredients: 2 lb Fresh asparagus washed well; 1 tb Sugar or honey; 1 ts Parsley; 1 Red onion chopped; 1/2 c Water; 1 Red pepper seeded and cut; 1/2 c Raspberry vinegar

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INGREDIENTS

2 lb Fresh asparagus ; washed well
1 tb Sugar ; or honey
1 ts Parsley
1 Red onion ; chopped
1/2 c Water
1 Red pepper ; seeded and cut
1/2 c Raspberry vinegar

Servings

INSTRUCTIONS

Steam the asparagus pieces for 2 minutes. Plunge into cold water to stop cooking. Drain. Put asparagus, red pepper and onion into a plastic bowl (with cover). Blend vinegar, water, sugar (honey) and parsley in a separate bowl and then pour over vegetables. Adjust seasonings if desired (may want to add more sweetness). Stir, cover and refrigerate for at least 24 hours. Stir every so often. Serve cold as a side salad. Hint: make sure you only use the tender part of the asparagus. My mom taught me that you hold the tip and base of the asparagus in separate hands and then bend it until it breaks. Only use the tip end and use the base end for soup or compost it. Lucinda Rasmussen From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV) File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

NOTES

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Asparagus Salad with Raspberry Vinegrette

2 lb Fresh asparagus washed well
1 tb Sugar or honey
1 ts Parsley
1 Red onion chopped
1/2 c Water
1 Red pepper seeded and cut
1/2 c Raspberry vinegar

Steam the asparagus pieces for 2 minutes.  Plunge into cold water to stop  cooking.  Drain.    Put asparagus, red pepper and onion into a plastic bowl (with cover). Blend  vinegar, water, sugar (honey) and parsley in a separate bowl and then pour  over vegetables.  Adjust seasonings if desired (may want to add more  sweetness).  Stir, cover and refrigerate for at least 24 hours. Stir every  so often.    Serve cold as a side salad.    Hint:  make sure you only use the tender part of the asparagus.  My mom  taught me that you hold the tip and base of the asparagus in separate hands  and then bend it until it breaks.  Only use the tip end and use the base  end for soup or compost it.    Lucinda Rasmussen <lrasmuss@PICA.ARMY.MIL>  From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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Nutrition

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Serving Size: 1 Serving (336g)
Recipe Makes: 4

Calories: 107
Calories from Fat: 4 (4%)

Amt Per Serving		% DV

	Total Fat 0.4g	1 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 10mg		0 %
Potassium 570.9mg		15 %
Total Carbohydrate 22.5g		7 %
	Dietary Fiber 5.8g	23 %
	Sugars, other 16.7g
Protein 5.6g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 107

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