Asparagus and Carrot Vinaigrette

16 Reviews
100% would make this recipe again

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Preparation : 10 min Cooking : 10 min
170 calories/serving

Ingredients

16 asparagus, average size 320 g
1 carrots, grated 100 g
2 tbsp extra virgin olive oil 30 mL
1 tbsp lemon juice, freshly squeezed 1/2 lemon
1/2 clove garlic, pressed
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Method

  1. Prepare the asparagus and blanch them about 10 min in a pot of boiling salted water. Make sure you cook them al dente.
  2. Take the asparagus out of the pot using tongs or a slotted spoon because the spears are too delicate to be drained directly in a colander. Rinse the asparagus in cold water to stop the cooking and fix the colour. Let them cool down 10 min or so, then distribute them onto the individual serving plates.
  3. Prepare the carrots: peel and grate, then place them on the plates next to the asparagus.
  4. In a small bowl, add the oil, lemon juice, salt and pepper. Beat well, using a fork, until the vinaigrette is emulsified. Press the garlic and add it to the bowl and mix. Pour the vinaigrette over the vegetables and serve.

Nutrition Facts Table

per 1 serving (180 g)

Amount

% Daily Value

Calories

170

Fat

14 g

22 %

Saturated 2 g
+ Trans 0 g

10 %

Cholesterol

0 mg

Sodium

50 mg

2 %

Carbohydrate

10 g

3 %

Fibre

3 g

14 %

Sugars

4 g

Net Carbs

7 g

Protein

3 g

Vitamin A

74 %

Vitamin C

26 %

Calcium

4 %

Iron

9 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Vegetables 1
Fats 3
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

16 Reviews (14 with rating only) 100% would make this recipe again
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My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Vegetables | First courses/Appetizers | Salads

Top Reviews

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Anonyme
october 20, 2021 | I would make this recipe again

This was a delicious side! I found 10 minutes to be too long for the asparagus though, they turned rather mushy, but shorten the cooking time and it's great! I also used my own dressing recipe for on top.

Useful 0
Motherofdragons
april 27, 2018 | I would make this recipe again

While I typically broil asparagus with oil and lemon juice, the thought never occurred to me to try that vinaigrette on grated carrots. Yum!

Useful 0

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