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Asparagus ‘n’ Vinaigrette

"Living in the Midwest, we anticipate spring treats like fresh asparagus all winter long," affirms Mickey Kelly, Burnsville, Minnesota. "Our three small children can't help but snitch a taste when this dish is chilling in the fridge. I use the vinaigrette dressing on salads, sliced tomatoes and other steamed vegetables as well."
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    6 servings


  • 2 pounds fresh asparagus, trimmed and cut into 2-inch pieces
  • 2 green onions, thinly sliced
  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon reduced-sodium teriyaki sauce
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper


  • Place asparagus in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover; steam for 4-6 minutes or until crisp-tender. Immediately rinse in cold water. Place asparagus and green onions in a bowl.
  • Whisk together the oil, vinegar, teriyaki sauce, sugar, salt and pepper. Pour over asparagus mixture; toss to coat. Cover and refrigerate for at least 2 hours. Stir before serving.
Nutrition Facts
2/3 cup: 74 calories, 5g fat (1g saturated fat), 0 cholesterol, 206mg sodium, 6g carbohydrate (0 sugars, 3g fiber), 3g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

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  • foxyhottcakes
    Nov 30, 2015

    I did change a couple things, because of the ingredients I had on hand (rice vinegar for red wine vinegar, Worcester sauce for soy, and yellow onions) but it was still delicious! It had a very refreshing flavor, and it was nice to do something different than the standard steamed or roasted asparagus.

  • Jennyg972
    Feb 17, 2011

    I love this recipe! The flavors are outstanding! I had been following a low sugar diet for several months and I was looking for some variety when I found this recipe. I will be making this recipe on a weekly basis.

  • clarissa
    Nov 10, 2005

    No comment left