Crisp Asparagus and Tender Mushrooms with a Light Balsamic Vinaigrette

Mother Rimmy

Ready in: 45 minutes
Servings: 6
Vegetarian
Vegan
Gluten Free
Dairy Free

Ingredients

  • 1 ½ pounds asparagus, thinner stalks with ends trimmed
    Produce
  • ¼ cup balsamic vinegar
    Oil, Vinegar, Salad Dressing
  • ½ pound button mushrooms, small, ends trimmed
    Produce
  • 2 cloves garlic, minced
    Produce
  • salt and pepper to taste
    Spices and Seasonings
  • 1 ½ tablespoons sugar
    Baking
  • 2 tablespoons walnut oil
    Oil, Vinegar, Salad Dressing
  • ¼ cup water
    Beverages

Steps

  • Steam asparagus until crisp tender and plunge into ice water to stop cooking.
  • Drain on paper towel. Toss with mushrooms.
  • Combine remaining ingredients to make dressing and pour over vegetables. Season with salt and pepper to taste.Refrigerate for one hour to chill, tossing after 30 minutes to distribute dressing.

Nutrition

  • Calories: 94.7  cal  (4.73%)
  • Fat: 4.94  g  (7.59%)
  • Saturated Fat: 0.49  g  (3.06%)
  • Carbohydrates: 10.77  g  (3.59%)
  • Sugar: 7.47  g  (8.3%)
  • Cholesterol: 0.0  mg  (0.0%)
  • Sodium: 201.11  mg  (8.74%)
  • Protein: 3.78  g  (7.56%)
  • Vitamin K: 47.89  µg  (45.61%)
  • Vitamin B2: 0.31  mg  (18.44%)
  • Vitamin A: 857.38  IU  (17.15%)
  • Copper: 0.34  mg  (17.12%)
  • Folate: 65.42  µg  (16.36%)
  • Iron: 2.71  mg  (15.07%)
  • Vitamin B1: 0.19  mg  (12.99%)
  • Vitamin B3: 2.48  mg  (12.4%)
  • Manganese: 0.23  mg  (11.41%)
  • Fiber: 2.78  g  (11.12%)
  • Potassium: 365.28  mg  (10.44%)
  • Phosphorus: 95.02  mg  (9.5%)
  • Vitamin C: 7.46  mg  (9.04%)
  • Selenium: 6.28  µg  (8.98%)
  • Vitamin B5: 0.88  mg  (8.83%)
  • Vitamin E: 1.3  mg  (8.7%)
  • Vitamin B6: 0.15  mg  (7.74%)
  • Zinc: 0.83  mg  (5.54%)
  • Magnesium: 20.91  mg  (5.23%)
  • Calcium: 33.49  mg  (3.35%)

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