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Vegetable: Asparagus Salad w/Caper Dressing

Source of Recipe

Sandy M.


List of Ingredients

2 large bunches thin asparagus

1/4 c (50 ml) light or regular mayonnaise

1/2 tsp (2 ml) dijon mustard

2 tsp (10 ml) finely chopped capers

1 tbsp (15 ml) milk

1/4 c (50 ml) diced red pepper or roasted red pepper strips




Recipe

Trim or snap off ends of asparagus.

Bring large frying pan 1/2 gilled with salted water to a boil.

Add asparagus and cook, covered till tender-crisp (2-3 min) and immediately remove and place in ice-water.

When cool, pat dry.

In small bowl stir mayo with mustard, capers and milk. (If making ahead, wrap asparagus in paper towels and then in plastic wrap. Cover mustard with plastic wrap and you can keep both in refrigerator overnight.

To serve, arrange asparagus on platter or 4 salad plates. Stir dijon mixture and drizzle over top.

Sprinkle with red pepper.

4.3 G PROTEIN; 5.1 G FAT; 8.7 G CARBS; 1.2 MG IRON; 38 MG CALCIUM; 2.8 G FIBRE; 88 CALORIES