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Sunday, May 23, 2010

Asparagus with Ginger Vinaigrette

To top off our dinner last Saturday night, we added a side of Asparagus with Ginger Vinaigrette.  This is a first-make for us and it has potential.  

I followed the recipe exactly, and I cooked the asparagus in my bamboo steamer.  However, they recipe tells you to cut the asparagus diagonally and it made all different lengths and thicknesses. In the end, we ended up with a range of how cooked the asparagus was. Next time, I would cut the asparagus straight on so that at least the lengths are similar.  

Otherwise it was delicious and I think we agree we would make it again. 

As of today's post 11 people gave this an average rating of 5 out of 5.

I hope you enjoy this in your home as much as we did!

Cooking Light, June 2002

Yield: 5 servings (serving size: 1 cup)


  • 1 1/2  tablespoons  rice vinegar
  • 2  teaspoons  sesame seeds, toasted
  • 2  teaspoons  grated peeled fresh ginger
  • 2  teaspoons  vegetable oil
  • 1  teaspoon  minced shallots
  • 1/2  teaspoon  sea salt
  • 1/2  teaspoon  low-sodium soy sauce
  • 1/2  teaspoon  honey
  • 1/4  teaspoon  dried rosemary, crushed
  • 1/4  teaspoon  black pepper
  • 5  cups  (1-inch) diagonally cut asparagus (about 2 pounds), steamed and chilled


Combine first 10 ingredients, stirring with a whisk. Combine vinegar mixture and asparagus; toss well.

Nutritional Information

Calories: 72 (28% from fat)
Fat: 2.2g (sag 0.4g, mono 0.4g, poly 1.2g)
Protein: 4.2g
Carbohydrate: 2.8g
Fiber: 3.9g
Cholesterol: 0.0mg
Iron: 3.4 mg
Sodium: 252mg
Calcium: 40mg

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