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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To make the vinaigrette, whisk together the oil, vinegar, red pepper, onion, garlic, mustard, salt, pepper and tarragon in a large shallow bowl. | 2. Set aside. | 3. In a saucepan of boiling salted water, cover and cook the asparagus until tender-crisp, about 2 minutes. | 4. Drain and chill in cold water, then drain and pat dry. | 5. Add the asparagus to the vinaigrette and turn to coat. | 6. This dish can be prepared ahead of time and refrigerated for up to 4 hours. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
asparagus	1		trimmed	90.7186	17.5994	9.979	0.5443
extra virgin olive oil	2	tablespoons		-	-	-	-
red wine vinegar	2	tablespoons		5.662000000000001	0.0805	0.0119	0.0
red pepper	1/2		diced sweet	0.625	0.1377	0.0292	0.0069
green onion	2	tablespoons	sliced	3.24	0.6888	0.1164	0.0564
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
dijon mustard	1	teaspoon		-	-	-	-
salt	1/4	teaspoon		-	-	-	-
black pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
tarragon	1/4	teaspoon	dried	0.4425	0.0753	0.0342	0.0109

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.