Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: Asparagus With Lemon Grass And Shallot Vinaigrette Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Vegetables Comments:
Preparation Time:
Number of Servings: 4

1 1/2 Pound(s) Asparagus stalks
1/3 Cup(s) Olive oil
1/4 Cup(s) Vegetable oil
3 1/2 Tablespoon(s) Red wine vinegar
1 Tablespoon(s) Mustard, Dijon
2 Tablespoon(s) Shallots, minced
1 Tablespoon(s) Lemon grass, minced
Peel the asparagus if necessary and cook the stalks in lightly salted
water for 4 to 8 minutes, depending on the thickness, or until fork
tender but still firm. Drain under cold water and set the stalks aside
in serving dish. Combine the remaining ingredients and whisk them
vigorously. Taste for seasoning and add more vinegar or salt and
pepper if needed. Pour the dressing over the asparagus and let it rest
for at least 15 minutes before serving. Serve at room temperature.

Nutrition (calculated from recipe ingredients)
Calories: 314
Calories From Fat: 284
Total Fat: 32.1g
Cholesterol: 0mg
Sodium: 604.7mg
Potassium: 322.1mg
Carbohydrates: 5.4g
Fiber: 2g
Sugar: <1g
Protein: 3.4g

Scale this recipe to Servings [?]