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Recipe Name: Asparagus Spears With Raspberry Vinegar Dip Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Vegetables Comments:
Preparation Time:
Number of Servings: 12

2 Fresh asparagus spears
tough ends removed
1 Cup(s) Light mayonnaise
1/2 Cup(s) Raspberry vinegar
Steam asparagus until crisp-tender. Immediate plunge asparagus in ice
water to stop cooking and to set the color. Drain, and wrap in paper
towels. (Asparagus may be kept in refrigerator overnight, wrapped in
dry paper towels and stored in zip-top plastic bags until ready to
serve.) Mix mayonnaise and vinegar in a glass bowl. Cover and
refrigerate until serving time. May be prepared several days in
advance. To serve, arrange asparagus on a platter with a bowl of dip.
Or plate 3 to 4 speas, drizzled with the dip. Makes 10 to 12 small
servings. (Nutrition Informatlon per serving: 83 calories, grams fat,
1 milligram cholesterol, 74 milligrams sodium.) "Delicious Mix of
Easter Traditions," by Tina Danze, Universal Press-Syndicate
1998/04/08 >Riverside PE >Hanneman/Buster/McRecipe Recipe by: Tina
Danze* Posted to MC-Recipe Digest by KitPATh <>
on Apr 08, 1998

Nutrition (calculated from recipe ingredients)
Calories: 68
Calories From Fat: 60
Total Fat: 6.6g
Cholesterol: 7mg
Sodium: 126.7mg
Potassium: 20.4mg
Carbohydrates: 2.3g
Fiber: <1g
Sugar: <1g
Protein: <1g

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