3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 tablespoon olive oil
1 teaspoon olive oil
2 1/2 tablespoons water
2 teaspoons chives
1 teaspoon parsley
salt & pepper to taste
Cook asparagus, drain and put back in bowl. Stir vinegar into mustard until blended. Add rest of ingredients, mix well. Spoon over asparagus. Chill several hours. Spoon a little marinade over each serving.
Serves 4.
238 Calories (kcal); 19g Total Fat; (63% calories from fat); 9g Protein; 15g Carbohydrate; 0mg Cholesterol; 88mg Sodium
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