This Asian-inspired vinaigrette works equally well with green beans, sugar snap peas, or snow peas.
1 1/2 pounds asparagus, cut into 2-inch pieces
1/3 cup fresh lemon juice
2 tablespoons water
1 tablespoon Dijon mustard
2 teaspoons dark sesame oil
1/2 teaspoon tarragon
1/4 teaspoon salt
1 small red bell pepper, diced
1. In a vegetable steamer, cook the asparagus until crisp-tender, about 3 minutes. Drain well. Arrange the asparagus on a serving platter.
2. In a medium bowl, whisk together the lemon juice, water, mustard, oil, tarragon, and salt. Stir in the bell pepper. Spoon the vinaigrette over the asparagus. Makes 4 servings
Asparagus & Potatoes Vinaigrette Steam the asparagus as directed, but place in a large salad bowl instead of on a platter. In a medium pot of boiling water, cook 1 pound of small red potatoes until tender, about 20 minutes. When cool enough to handle, thickly slice and add to the asparagus. Double the vinaigrette, and add to the warm vegetables along with the bell pepper. Toss well.
Good source of: folate, thiamin, vitamin B6, vitamin C
The best-quality asparagus spears are firm yet tender, with deep green or purplish tips that are closed and compact; partially open and wilted tips are the most obvious signs of aging. Though some people prefer very thin asparagus (often called "pencil grass"), while others prefer the thicker stalks, the size of asparagus is not an indication of its quality. Whatever size you choose, however, the spears will cook more evenly if they are uniform in size.
If you are carefully watching your sodium, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for a Healthy Heart, edited by Simeon Margolis, M.D., Ph.D. and Lora Brown Wilder, Sc.D., M.S., R.D.