Blanch the asparagus in lightly salted boiling water for about 3 minutes or until crisp-tender; do not overcook.
Remove from heat and refresh under cold water; drain well. Arrange asparagus on serving platter or individual serving plates.
In a bowl or jar, whisk together balsamic vinegar, red onion, olive oil, garlic, and pepper.
Spoon the vinaigrette over the asparagus, allowing a little to puddle on either side. Sprinkle lightly with coarse salt.
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|Serving Size: 1 Serving (235g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 61 (98%)|
|Amt Per Serving||% DV|
|Total Fat 6.8g||9 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 0.4mg||0 %|
|Potassium 6.7mg||0 %|
|Total Carbohydrate 0.5g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 0.4g|
|Protein 0.1g||0 %|
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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.
Calories per serving: 62
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