The fresh grape relish also works well
with grilled asparagus. Serve with broiled fish or chicken breast.
Asparagus with Fresh
Grape Relish
- 1 pound medium fresh asparagus
- 1 cup water
- 1/8 teaspoon salt
- 2 teaspoons olive oil
- 2 tablespoons finely chopped onion
- 1 clove garlic, minced
- 1 cup each coarsely chopped red and green
seedless California grapes
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon-style mustard
- 1/4 teaspoon fresh ground pepper
- Remove thick, woody part of asparagus
spears.
- Bring water and salt to boil. Add asparagus
and cook about 5 to 7 minutes or until crisp-tender and still
bright green.
- While asparagus is cooking, heat olive
oil in a skillet and sauté onion and garlic. Add grapes,
vinegar, mustard and pepper; heat thoroughly.
- Spoon half of grape mixture onto serving
platter, top with cooked asparagus and spoon remaining grape
mixture over asparagus.
Makes 4 servings.
Per Serving: Calories 110; Protein 3.3
g; Fat 3.0 g; Calories from Fat 22%; Carbohydrate 20.8 g; Cholesterol
0 mg; Fiber 3.3 g; Sodium 108 mg.
Recipe provided courtesy
of of California Table Grape Commission.
