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Rachael Ray's 30-Minute Healthy Recipes

Asparagus Salad with Sweet Balsamic & Dijon Dressing


* 1 lb asparagus, cut into bite size pieces

* 2 tablespoons pineapple juice
* 1 tablespoon balsamic vinegar
* 1 teaspoon Dijon mustard
* 1 teaspoon olive oil
* 1 garlic clove, crushed or grated


1. Steam asparagus in basket for 4 to 5 minutes, it should be slightly tender, not mushy. Pull basket of asparagus out of pot and immediately dunk in ice water, then remove and drain well.
2. In a large separate glass bowl, mix together the other ingredients, whisking until frothy.
3. Add the cooled asparagus to the bowl and toss gently until coated well.
4. Cover and refrigerate at least an hour before serving.


When you trim the asparagus be sure to leave the entire top intact - just trim the tough ends and up the stalk until you reach where the top begins.

Cooking asparagus can be tricky. Be sure you use a steamer or mesh colander in a big pot with only an inch of water in the bottom. Bring the water to a boil, then add the asparagus. Cover the pot and WATCH THE CLOCK! Check in 3 minutes if you get nervous. Don't let it overcook.

Be sure to have your ice water ready, grab your basket of asparagus and dunk it immediately in the ice water. Swoosh it around, then remove. Let them drain. You can even dump the asparagus out onto paper towels on a rack to drain them better.

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