|
Archived Recipe for June 2005
Asparagus with Fresh Grape Relish
INGREDIENTS:
1 pound medium fresh asparagus
1 cup water
1/8 teaspoon salt
2 teaspoons olive oil
2 tablespoons finely chopped onion
1 clove garlic, minced
1 cup each coarsely chopped red and green seedless California grapes
1 tablespoon balsamic vinegar
1 teaspoon Dijon-style mustard
1/4 teaspoon fresh ground pepper
DIRECTIONS:
Remove thick, woody part of asparagus spears.
Bring water and salt to boil.
Add asparagus and cook about 5 to 7 minutes or until crisp-tender and still bright green.
While asparagus is cooking, heat olive oil in a skillet and sauté onion and garlic.
Add grapes, vinegar, mustard and pepper; heat thoroughly. Spoon half of grape mixture onto serving platter, top with cooked asparagus and spoon remaining grape mixture over asparagus.
Serving Suggestions:
Serve with broiled fish or chicken breast.
Other Notes:
The fresh grape relish also works well with grilled asparagus.
Courtesy of the California Table Grape Commission
NUTRITIONAL INFORMATION: (per serving)
Yield: 4 servings
Calories 110; Protein 3.3 g; Fat 3.0 g; Calories from Fat 22%; Carbohydrate 20.8 g; Cholesterol 0 mg; Fiber 3.3 g; Sodium 108 mg.
|
