Asparagus with Sun-Dried Tomato Vinaigrette Recipe
![Atkins Asparagus with Sun-Dried Tomato Vinaigrette](https://bucketeer-2ef062fa-a667-495f-9b8b-7d2ef5a7590d.s3.us-east-1.amazonaws.com/6db89cc41dd0022b2228036f66b2aae2_ATK_USA_Asparagus%20with%20Sun%20Dried%20Tomato%20Vinaigrette.jpg)
5g
Net Carbs
Net Carbs
Prep Time: 5 Minutes
Style:American
Cook Time: 8 Minutes
Phase: Phase 1
Difficulty: Moderate
Style:American
Cook Time: 8 Minutes
Phase: Phase 1
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
2.8g
Protein
7.1g
Fat
2.6g
Fiber
96.6cal
Calories
![calculator](https://www.atkins.com/wp-content/themes/atkins_theme/assets/images/calc.png)
How to Calculate Atkins Net Carbs
Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)
×INGREDIENTS
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30 spear, medium (5-1/4" to 7" long) Asparagus
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1 1/2 oz Sun-Dried Tomatoes
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1 tbsp Balsamic Vinegar
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1 tbsp Red Wine Vinegar
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0 1/4 tsp Garlic
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3 tablespoon Extra Virgin Olive Oil
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.
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.