This seasonal favorite is great for Easter or Passover, but simple enough to make as part of a weekly dinner, too. Asparagus is a great source of folate and potassium as well as fiber. A compound called inulin in asparagus is a pre-biotic, which feeds the pro-biotics (good bacteria) in your gut. This substance is also found in onions, artichokes, bananas and beans.
The vinaigrette can be made ahead of time and used on roasted or grilled asparagus. Canola oil may be used in place of olive oil and yellow or white onions will work as well. The vinaigrette works great on spinach salad, too!
3 bunches fresh asparagus (woody ends cut off)
1 shallot peeled and chopped (or ¼ white or yellow onion)
¼ cup extra virgin olive oil
3 Tbsp. apple cider vinegar
1 Tbsp. honey
1 Tbsp. chopped, fresh tarragon
2 tsp. Dijon mustard
¼ tsp. salt
Freshly ground pepper (optional)
1. Cut the woody ends off the asparagus. Place asparagus stalks in a microwave safe bowl and microwave for 2 minutes until bright green. Place in refrigerator to cool.
2. Combine the chopped shallots, olive oil, vinegar, honey, tarragon, Dijon and salt in a blender. Puree until smooth.
3. Drizzle with the vinaigrette over the cooled asparagus. Freshly ground pepper can be added at the end.
Makes 8 servings: Nutrition facts per serving: 90 calories, 7 grams fat, 0 mg cholesterol, 6.5 grams carbohydrate, 2 grams fiber, 2 grams protein, 200 mg sodium.