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Nutrition Facts
Serving Size 164 g
(Approx. 8 Servings)
Amount Per Serving
Calories 160 Calories From Fat 110
% Daily Value*
Total Fat 13 g 20%
Saturated Fat 1 g 5%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 120 mg 5%
Total Carbohydrate 9 g 3%
Dietary Fiber 3 g 12%
Sugars 5 g
Protein 3 g
Vitamin A 30% Iron 15%
Vitamin C 50% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Fresh Asparagus With Balsamic Vinaigrette
Prep Time
15 minutes
Cook Time
10 minutes
Total Time
25 minutes
8  People


Recipe makes 8 Servings

2 Lb cm organic asparagus
1 organic red bell pepper, diced
1/3 cup(s) organic balsamic vinegar
2 Tsp organic garlic, minced
1/3 cup(s) H-E-B Organics Olive Oil
3 Tbsp H-E-B Organics Dijon Mustard
1 Tsp Organic McCormick Marjoram
1/3 cup(s) H-E-B Organics Texas pecan pieces
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Place 2 quarts water in a 3-quart pot and bring to boil over high heat.
Meanwhile, cut or trim tough ends from asparagus. Cut asparagus diagonally into 2-inch pieces.
Cook asparagus in boiling water 2-3 minutes, until crisp-tender. Drain and rinse with cool water. Pat dry.
For dressing, boil vinegar in a small saucepan over medium heat 5-8 minutes, until reduced by half; stir in garlic and remove from heat. Whisk in oil, mustard and marjoram. Set aside to cool slightly.
Toss asparagus and diced bell pepper with dressing in a large bowl.
Sprinkle with pecans and serve.



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