Recipe

Asparagus With Raspberry Vinaigrette Recipe

Add Step-by-Step Photos	Cubralinda / All my dishes 2 years ago A classic springtime combination, delicious sauteed or steamed. Prep:30m Cook:30m Servings:4	Cubralinda
	lemon raspberry vinaigrette healthy diabetic

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Ingredients

1 lb. asparagus

1/2 cup olive oil

Chopped shallots

3 Tbs. Consorzio Raspberry Vinaigrette

1 tsp. fresh lemon juice (or more to taste)

Directions

Using a sharp knife, cut off the tough ends of the asparagus. Peel stalks, if desired. If sauteeing: Heat 2 Tbs. extra-virgin olive oil in a large saute pan (large enough to hold the stalks comfortably). Add the asparagus. Saute until tender but still quite firm, 4-5 minutes (the amount of time depends upon the thickness of the stalks).

If steaming: Fill the asparagus steamer with approximately 2 inches of water. Bring to a boil. Add the asparagus, cook until tender but still quite firm, 3-4 minutes (the amount of time depends upon the thickness of the stalks). Drain well, refresh under cold water, transfer to a servering plate.

In a small bowl, whisk together the olive oil, shallots, vinegar and lemon juice. Season to taste with salt and pepper. Spoon the dressing over the warm asparagus. Garnish with lemon wedges.

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