Recipe By: Cornell Cooperative Extension Saratoga County, New York edited by Diane Whitten
Make this for: Dinner
Category: Vegetables
This Recipe Makes: 4 Serving(s)

Asparagus are so elegant. This recipe is great to serve for guest or anytime.

What you’ll need
1 lb of asparagus spears (about 20-30)1/4 tsp. grated lemon peel1 tbsp. fresh lemon juice1 tbsp. red wine vinegar3/4 tsp. Dijon mustard1/2 tsp. olive oil1 dash of black pepper (or more to taste)1 head(s) of Bibb lettuce cleaned1 can vegetable oil spray.

Step 1
Snap off woody asparagus ends. Place asparagus in a single layer on baking sheet. Spray with vegetable oil spray. Roast asparagus in 500 degree oven for 10 minutes, or until crisp-tender and lightly browned. Meanwhile, combine lemon peel, lemon juice, vinegar, mustard, oil and pepper. Wisk until well blended. Place roasted asparagus on lettuce-lined serving plate. Drizzle vinaigrette over asparagus.
Step 2
(NOTE: This recipe is low in fat, low in sodium, low cholesterol, high in vitamin A, good source of vitamin C, good source of iron, and good source of fiber.)

Diabetic Exchanges
Non-Starchy Vegetables: 1