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Asparagus Vinaigrette

Ingredients:

3 ¾ pounds asparagus spears
½ cup rice vinegar
¼ cup water
¼ cup lemon juice
1 (4-ounce) jar diced pimentos, drained
2 teaspoons olive oil
1 teaspoon dry mustard
1 teaspoon grated lemon peel
1 teaspoon white pepper

Directions:

Snap off the tough ends of the asparagus. Remove the scales. Combine the asparagus with just enough water to cover in a saucepan. Bring to a boil. Cook for 6 to 8 minutes or until tender-crisp; drain. Arrange the asparagus in a 9x13-inch dish. Pour a mixture of the remaining ingredients over the asparagus. Chill. Remove the asparagus to a serving platter using a slotted spoon.

Yield: 16 servings.

Nutritional Analysis per serving:

Calories: 24
Carbohydrate: 3.3 g.
Protein: 2.3 g.
Fat: .7 g. g.
Cholesterol: 0 mg.
Sodium: 3 mg.
Fiber: 1.4 g.
% Calories from Fat: 27%

Recipe Source: Saint Thomas Heart

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