Directions:
- To make the vinaigrette, whisk together the oil, vinegar, red pepper, onion, garlic, mustard, salt, pepper and tarragon in a large shallow bowl.
- Set aside.
- In a saucepan of boiling salted water, cover and cook the asparagus until tender-crisp, about 2 minutes.
- Drain and chill in cold water, then drain and pat dry.
- Add the asparagus to the vinaigrette and turn to coat.
- This dish can be prepared ahead of time and refrigerated for up to 4 hours.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 97.35 Kcal (408 kJ) | ||
| Calories from fat | 67.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.46g | 11% | |
|---|---|---|---|
| Sodium | 163.77mg | 7% | |
| Potassium | 275.96mg | 6% | |
| Total Carbs | 6.03g | 2% | |
| Sugars | 3.03g | 12% | |
| Dietary Fiber | 2.72g | 11% | |
| Protein | 2.56g | 5% | |
| Vitamin C | 26.6mg | 44% | |
| Iron | 2.4mg | 13% | |
| Calcium | 33.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 65.49 Kcal (274 kJ) | ||
| Calories from fat | 45.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.02g | 11% | |
|---|---|---|---|
| Sodium | 110.16mg | 7% | |
| Potassium | 185.64mg | 6% | |
| Total Carbs | 4.06g | 2% | |
| Sugars | 2.04g | 12% | |
| Dietary Fiber | 1.83g | 11% | |
| Protein | 1.72g | 5% | |
| Vitamin C | 17.9mg | 44% | |
| Iron | 1.6mg | 13% | |
| Calcium | 22.5mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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