Steamed Asparagus with Balsamic Vinegar and Pesto Herbs

20 min

4 servings

Dress up your asparagus with a Balsamic-Pesto twist.

Ingredients

  • 1 lb (450 g) asparagus, stems trimmed
  • 1⁄4 cup balsamic vinegar
  • 2 tbsp water
  • 2 tbsp brown sugar
  • 1 tbsp 3 Onion Dip Mix
  • 1 tbsp Pesto Sauce Mix
  • 2 tbsp olive oil

Preparation

  • Whisk together balsamic vinegar, water, brown sugar, 3 Onion Dip Mix and Pesto Sauce Mix. Simmer in Multipurpose Pot - 8 cup for 3 minutes. Whisk in olive oil and simmer for an additional minute.
  • In Multipurpose Pot, simmer asparagus in boiling water until tender crisp. Strain and plunge into a bowl of cold water. Pat dry and toss with warm dressing. Delicious served warm or at room temperature.

Nutritional Information

Per serving: Calories 130, Fat 7 g (Saturated 1 g, 0 0 g), Cholesterol 0 mg, Sodium 20 mg, Carbohydrate 15 g (Fiber 2 g, Sugars 10 g), Protein 3 g.

Tips

Peel the lower part of the asparagus with a peeler. By peeling this section, you will remove the fibrous skin that develops on the lower half and the entire stalk of asparagus will be tender when cooked.

Tips

Peel the lower part of the asparagus with a peeler. By peeling this section, you will remove the fibrous skin that develops on the lower half and the entire stalk of asparagus will be tender when cooked.