Serves: 4
Total Calories: 66

1 (10-ounce) package frozen asparagus spear
1/4 teaspoon salt
1 tablespoon red wine vinegar
2 tablespoons vegetable oil
1/2 teaspoon Dijon style mustard
1/8 teaspoon salt
1/16 teaspoon black pepper
2 teaspoons onions finely chopped
1 1/2 teaspoons pimiento chopped, drained
lemon slices

In an 8-inch skillet over medium heat, cook asparagus according to package directions, using 1/4 teaspoon salt. Drain well and keep hot.

Meanwhile, in a small bowl, whisk vinegar, oil, mustard, 1/8 teaspoon salt and pepper until well blended. Add onion and pimiento. Pour over hot asparagus. Cook over low heat, spooning vinaigrette over asparagus, until heated through.

To serve, transfer asparagus to a serving dish. Pour vinaigrette over and garnish with lemon. Serve hot or at room temperature.

Nutritional Facts:

Serves: 4
Total Calories: 66
Calories from Fat: 60

More Recipes from the Slender Feast Cookbook:
Artichoke Medley
Asparagus In Vinaigrette
Country Green Beans
Danish Limas And Carrots
Deviled Cauliflower
Eggs Foo Yung
Greek Squash And Tomatoes
Mexican Stuffed Potatoes
Onion-Stuffed Mushrooms
Saucy Oven Carrots
Savory Squash Soufflé
Sweet And Sour Red Cabbage
Tomato-Mushroom Stir-Fry
Vegetables a la Grecque