Low Carb - Asparagus with Vinaigrette

10 ounces frozen asparagus

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

Beer Barbecue Sauce

1 cup Prepared barbecue sauce
1 cup Ketchup
2/3 cup Beer
1/4 cup Honey or Molasses
2 tablespoons Lemon juice
2 tablespoons Red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon Hot pepper sauce
1/2 teaspoon Pepper
2 Garlic cloves, minced
2 Onions, finely chopped

In large bowl, combine barbecue sauce, ketchup, beer, honey, lemon juice, vinegar, mustard, Worcestershire sauce, hot pepper sauce, pepper, garlic and onions.

Place food in marinade and let stand at room tepmerature for up to 2 hours or in refrigerator overnight.

When ready to cook, remove food and place marinade in saucepan and cook for 10 minutes or until thickened. Use as sauce for basting or serving with cooked food.