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Holly Clegg's Asparagus with Lemon Caper Vinaigrette
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By Holly Clegg
Posted July 23rd, 2007
This article is reprinted with permission from Meals On The Move : Rush Hour Recipes (Trim & Terrific) (Trim & Terrific), by Holly Clegg, (2000, Wimmer Cookbooks)
Meals On The Move : Rush Hour Recipes (Trim & Terrific) (Trim & Terrific)
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Servings: 8
Author Notes: Attractive and amazingly wonderful. Prepare asparagus. Prepare vinaigrette. Drizzle with dressing just before serving.
Ingredients: 1 1/2 pounds asparagus spears (about 36), trimmed
salt and pepper to taste

Lemon Caper Vinaigrette
1/4 cup fresh lemon juice
1 tablespoon olive oil
3 tablespoons capers, drained
2 tablespoons parsley, finely chopped
1 teaspoon minced garlic
black pepper to taste
Instructions: Whisk together lemon juice and olive oil in a small bowl. Add capers, parsley, garlic and pepper. May be made a day ahead and refrigerated, serve at room temperature.

Cook asparagus in microwave (or steam) until crisp-tender. Season with salt and pepper. Place on platter and drizzle with vinaigrette.

Per Serving:
38 Calories; 2 g protein; 5 g carbohydrate; 2g dietary fiber; 0 mg cholesterol; 98 mg sodium; 2 fat; 39% calories from fat.



 

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