Try this vinaigrette made with Bigelow Earl Grey Tea on your asparagus for a healthy side dish.
Prep Time: 10 minutes Cook Time: 5 minutes
Serves 4
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Nutrition Info
|
|
%DV |
| Calories: |
133 |
7% |
| Protein: |
6 grams |
12% |
| Carbohydrate: |
7 grams |
2% |
| Total Fat: |
10 grams |
15% |
| Alcohol: |
0 grams |
N/A |
| Cholesterol: |
106 mg |
35% |
| Saturated Fat: |
2 grams |
9% |
| Monousaturated Fat: |
4 grams |
|
| Trans Fatty Acid: |
0 grams |
|
| Total Dietary Fiber: |
3 grams |
11% |
| Total Sugar: |
4 grams |
|
| Sodium: |
42 mg |
|
| Potassium: |
310 mg |
|
| Vitamin A (Retinol Equivalent): |
169 |
|
| Vitamin C: |
29 mg |
|
| Calcium: |
43 mg |
|
| Iron: |
3 mg |
|
| Vitamin D: |
.3 micrograms |
|
| Thiamin: |
.2 micrograms |
|
| Riboflavin: |
.3 mg |
|
| Niacin: |
1 mg |
|
| Vitamin B6: |
.2 mg |
|
| Folic Acid: |
70 mg |
|
| Vitamin B12: |
.3 micrograms |
|
Ingredients
Vinaigrette:
-
2 bags Bigelow Earl Grey Tea
-
½ cup boiling water
-
2 tablespoons orange juice
-
½ teaspoon granulated sugar
-
1 tablespoon rice wine vinegar
-
1 clove garlic, minced
-
salt and freshly ground pepper to taste
-
2 tablespoons toasted sesame seed oil
Salad:
-
1 pound asparagus, washed and cut diagonally
-
½ red pepper, julienned
-
2 hard-boiled eggs, chopped
Instructions
To make the vinaigrette place 2 Bigelow Earl Grey tea bags in a 1-cup glass measure. Add ½ cup boiling water. Steep tea for 5 minutes; remove bags and reserve tea. Place tea, orange juice and sugar in a small saucepan or skillet and bring to a boil, reduce to about 2 tablespoons. Combine tea mixture, vinegar, garlic, salt, pepper and sesame oil together. Bring a saucepan of water to a boil, add asparagus and blanch for 1-2 minutes. Rinse with cold water. Arrange asparagus with julienned red pepper in an attractive platter and toss with Earl Grey Vinaigrette. Garnish with chopped egg.