A tart-sweet citrus-and-mustard dressing brings out the best in this fresh and tasty low-calorie fruit and vegetable side dish. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Snap off and discard woody bases from asparagus. If desired, scrape off scales. Cut stems into 2-inch-long pieces. Cook asparagus in a small amount of boiling water in a covered small saucepan for 1 minute; drain. Cool immediately in a bowl of ice water. Drain on paper towels.

  • For dressing, whisk together orange juice, olive oil, mustard, salt, and pepper in a medium bowl. Add asparagus and orange sections; stir gently to coat. Serve immediately.


To make ahead: Prepare as directed and cover and chill for up to 6 hours.

Nutrition Facts

74 calories; total fat 5g 8% DV; saturated fat 1g; sodium 177mg 7% DV; potassium -1mg; carbohydrates 8g 3% DV; fiber 2g 8% DV; sugar -1g; protein 2g 4% DV; exchange other carbs 1; vitamin a iu -1IU; vitamin c -1mg; folate -1mcg; calcium -1mg; iron -1mg; magnesium -1mg; thiamin -1mg.