Asparagus with Shallot Marmalade
The savory and slightly tart marmalade also makes a great topping for vegetables like broccoli and cauliflower or for cooked chicken or fish.
Total time to prepare: 15 minutes
2 Tbs. extra-virgin olive oil
1 cup minced shallot or red onion
1 tsp. whole-grain dijon mustard
2 tsp. reduced-sodium soy sauce
1 tsp. balsamic vinegar
1 lb. asparagus, trimmed
• Heat the oil in a medium sauté pan over medium heat until hot. Add the shallots and cook, stirring often, until golden brown, 7-8 minutes. Stir in the mustard, soy sauce, and vinegar and remove from the heat.
• Steam the asparagus until bright green and tender but still crisp, 2-3 minutes.
• Transfer to a serving dish and drizzle with the shallot marmalade.
Sodium: 120 mg
Total Fat: 7 g
Saturated Fat: 1 g
Carbohydrates: 11 g
Protein: 4 g
Fiber: 2 g