Asparagus with Lemon Caper Vinaigrette

  • Yield: 8 servings


Lemon-Caper Vinaigrette
1/4cup fresh lemon juice
1tablespoon olive oil
3tablespoons capers, drained
2tablespoons finely chopped parsley
1teaspoon minced garlic
Black pepper to taste
1 1/2pounds asparagus sprears (about 36 trimmed)
Salt and pepper to taste
Lemon-Caper Vinaigrette


  1. Whisk together lemon juice and olive oil in a small bowl. Add capers, parsley, garlic and pepper. May be refrigerated for one day; serve at room temperature. Makes about 3/4 cup.
  2. Cook asparagus spears in microwave until crisp-tender. Season asparagus with salt and pepper. Place on platter and drizzle with vinaigrette.

Nutritional Info *per serving

  • Calories 38
  • Fat 2g
  • Saturated Fat 0g
  • Cholesterol 0mg
  • Sodium 98mg
  • Carbohydrate 5g
  • Fiber 2g
  • Protein 2g