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Rachael Ray's 30-Minute Healthy Recipes

Cool Balsamic Asparagus Spears


* 1 lb. fresh asparagus spears, washed and ends trimmed
* 1 Tbsp balsamic vinegar
* 2 lemons, juiced
* 2 tsp honey
* 1 shallot, grated
* 1/2 cup light olive oil
* 1/2 tsp salt
* 1/8 tsp black pepper


1. Blanch asparagus spears in boiling water for 1 minute; remove to ice bath immediately, then drain on paper towels.
2. In bowl, whisk together the balsamic vinegar, lemon juice, honey, and shallot. When blended, start drizzling in the olive oil while whisking until dressing becomes slightly thick, then add salt and pepper and whisk until just combined.
3. Put asparagus spears in shallow dish and pour dressing over, mixing lightly to make sure everything is coated.
4. Seal container and put in refrigerator until ready to eat or take on your picnic. Serve cold or at room temperature.


Be sure not to overcook the asparagus spears! You want to keep them crisp, but not raw. So, follow the cooking instructions and be sure to use the ice bath for fast cooling.

If you're headed off for a picnic, you can pack these up right after making it and put them in a cooler. By the time you get to your picnic spot, the asparagus will be marinaded just right.

Hint: Still not sure how to trim asparagus? Take one spear and, holding by both ends, bend the spear and it will break. Lay that spear (matching the heads) down with the rest of the bunch on a cutting board and cut with a knife where the one spear broke. You don't have to break each spear separately. Now you are ready to rinse them and cut in sizes you wish for serving.

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