2 lbs. fresh asparagus, trimmed, or 2 10 ounce pkgs. frozen asparagus spear
1/4 cup balsamic vinegar
1 tablespoon sugar
1 clove garlic, minced
3 cups. torn mixed greens
1 2 ounce jar pimientos, drained and chopped
2 green onions, sliced
2 hard cooked egg whites, chopped
3 tablespoon snipped fresh parsley.
Cook fresh asparagus spears in a saucepan in a small amount of boiling salted water, about 10 minutes or till crisp-tender; or cook frozen asparagus according to pkg. directions. Drain, reserving 2 tablespoon of the cooking liquid. Rinse in cold water and drain again.
Combine the reserved cooking liquid, balsamic vinegar, sugar, and garlic in a small bowl. Place asparagus in a shallow dish and pour vinegar mixture over. Cover and chill for 1 hour. Remove asparagus, reserving liquid. Place greens on six individual salad plates. Top with pimiento, green onions, egg whites, and parsley. Drizzle reserved vinegar mixture over salads.
Makes 6 servings.
Calories 54 Fat 0 g Carbs 10 Sodium 37 mg Fiber 2 g.