Asparagus with Sun-Dried Tomato Vinaigrette Recipe

Name: Asparagus with Sun-Dried Tomato Vinaigrette
Prep time: 5M
Cook time: 8 min
Total time: 13 min
Yield: 6
Ingredients: 30 Asparagus; 1.5 Sun-Dried Tomatoes; 1 Balsamic Vinegar; 1 Red Wine Vinegar; 0.25 Garlic; 3 Extra Virgin Olive Oil

5g
Net Atkins Count ^TM

Prep Time: 5 Minutes
Style:American
Cook Time: 8 Minutes
Phase: Phase 1
Difficulty: Moderate

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

2.8g

Protein

7.1g

Fat

2.6g

Fiber

96.6cal

Calories

How to Calculate Atkins Net Carbs

INGREDIENTS

30 spear, medium (5-1/4" to 7" long) Asparagus
1 1/2 oz Sun-Dried Tomatoes
1 tbsp Balsamic Vinegar
1 tbsp Red Wine Vinegar
0 1/4 tsp Garlic
3 tablespoon Extra Virgin Olive Oil

DIRECTIONS

Steam asparagus by placing in a steamer basket over a pot of boiling water. Cover and steam for about 4 minutes until crisp-tender and bright green.
While asparagus cooks, combine the sun-dried tomatoes, balsamic vinegar, red wine vinegar, garlic and olive oil in a blender. Blend until the tomatoes are finely chopped. Season with salt and freshly ground black pepper if desired.
Serve the asparagus warm with the vinaigrette drizzled on top.

Cooking Tip

Having a party? When planning your low carb spread, think about which dishes you can make in advance and which need fresh ingredients that day.