• 4servings
  • 110calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, C, E, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pound medium fresh asparagus

  2. 1 cup water

  3. 1/8 teaspoon salt

  4. 2 teaspoons olive oil

  5. 2 tablespoons finely chopped onion

  6. 1 clove garlic, minced

  7. 1 cup each coarsely chopped red and green seedless California grapes

  8. 1 tablespoon balsamic vinegar

  9. 1 teaspoon Dijon-style mustard

  10. 1/4 teaspoon fresh ground pepper

Instructions Jump to Ingredients ↑

  1. Remove thick, woody part of asparagus spears.

  2. Bring water and salt to boil. Add asparagus and cook about 5 to 7 minutes or until crisp-tender and still bright green.

  3. While asparagus is cooking, heat olive oil in a skillet and sauté onion and garlic. Add grapes, vinegar, mustard and pepper; heat thoroughly.

  4. Spoon half of grape mixture onto serving platter, top with cooked asparagus and spoon remaining grape mixture over asparagus.


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