Asparagus with Sun-Dried Tomato Vinaigrette
5.0g
Net Carbs
2.8g
Protein
7.1g
Fat
2.6g
Fiber
96
Calories
Cooking tip: Having a party? When planning your low carb spread, think about which dishes you can make in advance and which need fresh ingredients that day.
Ingredients:
- 30 spear, medium (5-1/4" to 7" long) Asparagus
- 3 tablespoons Extra Virgin Olive Oil
- 1/4 teaspoon Garlic
- 1 1/2 ounces Sun-Dried Tomatoes
- 1 tablespoon Balsamic Vinegar
- 1 tablespoon Red Wine Vinegar
Directions:
- Steam asparagus by placing in a steamer basket over a pot of boiling water. Cover and steam for about 4 minutes until crisp-tender and bright green.
- While asparagus cooks, combine the sun-dried tomatoes, balsamic vinegar, red wine vinegar, garlic and olive oil in a blender. Blend until the tomatoes are finely chopped. Season with salt and freshly ground black pepper if desired.
- Serve the asparagus warm with the vinaigrette drizzled on top.
