2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
2 teaspoons pure maple syrup
2 teaspoons whole-grain mustard
Salt and freshly ground black pepper to taste
Makes about 1/3 cup
In a small bowl or a jar with a tight-fitting lid, combine oil, vinegar, maple syrup and mustard; whisk or shake until well blended. Season with salt and pepper. (The sauce can be made 3 days in advance; store, covered, in the refrigerator.) Pour the dressing over room-temperature asparagus and sprinkle with additional black pepper, if desired.
45 Calories per serving: 0 G Protein; 5.0 G Fat; 2 G Carbohydrate; 6 MG Sodium; 0 MG Cholesterol