Serves: 6
Total Calories: 58

1 1/2 pounds fresh or frozen asparagus spears
1/2 cup red wine vinegar
1/2 teaspoon dried or 1 tsp fresh tarragon
2 tablespoons fresh chives
3 tablespoons fresh chopped parsley
1/2 cup water
1 tablespoon olive oil
2 tablespoons Dijon style mustard
1 pound fresh spinach leaves, trimmed of stems, washed and dried
2 large tomatoes, cut into wedges

1. Place 1 inch of water in a pot, and place steamer inside. Arrange asparagus on top of steamer. Steam fresh asparagus for 4 minutes and frozen asparagus for 6 to 8 minutes. Immediately rinse asparagus under cold water to stop the cooking. (This helps keep asparagus bright green and crunchy.) Set aside.

2. In a small bowl or salad cruet, combine remaining ingredients except spinach and tomatoes. Mix or shake well.

3. Pour dressing over asparagus and refrigerate for 5 to 6 hours.

4. To serve, line plates with spinach leaves, and place asparagus on top of spinach. Garnish with tomato wedges, and spoon any remaining dressing on top.

EXCHANGES
2 Vegetable
1/2 Fat

NUTRITION FACTS
Calories 68
Calories from Fat 28
Total Fat 3 grams
Saturated Fat 0 grams
Cholesterol 0 milligrams
Sodium 127 milligrams
Total Carbohydrate 9 grams
Dietary Fiber 4 grams
Sugars 4 grams
Protein 4 grams

Nutritional Facts:

Serves: 6
Total Calories: 58
Calories from Fat: 20

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