Lemony Asparagus
Wonderful served with any grilled meat or poultry.

• 2 tablespoons fresh lemon juice
• 2 tablespoons plus one teaspoon extra virgin olive oil
• 1/2 teaspoon Dijon mustard
• 1 clove garlic, minced

2 pounds thin asparagus

In a bowl combine lemon juice with salt and pepper to taste. Whisk in oil to make a vinaigrette and set aside.

Trim asparagus and have ready a large bowl of ice and cold water. In a large saucepan of boiling salted water cook asparagus until just tender, 3 to 4 minutes, and with tongs transfer to ice water to stop cooking. Drain asparagus well in a colander and pat dry.

Gently toss asparagus with vinaigrette and salt and pepper to taste. Serve immediately.

Per Serving: 47 Calories; 3g Fat (53.8% calories from fat); trace Saturated Fat; 2g Protein; 4g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 7mg Sodium. Exchanges: 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

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