Asparagus with Sherry Shallot Vinaigrette by Devin Alexander

Asparagus with Sherry Shallot Vinaigrette by Devin Alexander

My friend Cristina makes it very clear that she does not eat low-fat food. When she first met me, she was one of those people who adamantly said that there is no way healthy food tastes good. Though she’s beautiful and in great shape, she always cooks with tons of olive oil and lots of butter.

One night she was having a dinner party, and I brought this dish. She went insane over it. She kept saying, “There’s no way this dressing is lower-fat.” She’s since eaten this dish over and over and even served it to her guests.

These days she does concede that certain healthy dishes taste even better than the traditional varieties. But when anyone who is not me says they made something healthy, she still has no desire to try it. So many people feel this way; I hope this book can change the way they think about healthy food.

Nutrition Facts

Asparagus with Sherry Shallot Vinaigrette by Devin Alexander


97 Per Serving


3g Per Serving


3g Per Serving
Calories 97
Total Fat 5 g
Saturated Fat <1 g
Trans Fat g
Polyunsaturated Fat g
Monounsaturated Fat g
Cholesterol 0 mg
Sodium 118 mg
Total Carbohydrate 11 g
Dietary Fiber 3 g
Sugars g
Protein 3 g


Servings  3  

For the Asparagus:

  • 1 1/4 medium asparagus spears
  • 1 recipe Sherry Shallot Vinaigrette

For the Sherry Shallot Vinaigrette:

  • 2 Tbsp sherry wine vinegar
  • 1 Tbsp Dijon mustard
  • 1/2 Tbsp honey
  • 1 Tbsp extra virgin olive oil
  • 1 Tbsp minced shallots
  • 1 tsp minced garlic
  • 1 tsp finely chopped, fresh tarragon leaves
  • pinch salt (to taste)
  • Black pepper (to taste)


Tip: Click on step to mark as complete.

For the Asparagus:

  1. Trim the asparagus by snapping the ends off the stems where they break naturally. Discard the end pieces.
  2. Place a steamer rack insert in a large sauce pot. Fill the pot with water so it reaches just below the steamer rack. Place the pot over high heat and bring the water to a boil. Add the asparagus, cover the pot, and cook the asparagus until crisp tender, about 2 to 5 minutes (depending on thickness of spears). Transfer the asparagus to a large bowl of ice water. Drain it well and dry it with paper towels. Return it to the empty bowl and toss it with 1-1/2 tablespoons of the vinaigrette. Transfer it to a serving platter or divide it among 3 plates. Then drizzle the remaining vinaigrette, about 3-1/2 tablespoons, over the top.

For the Sherry Shallot Vinaigrette:

  1. In a small re-sealable plastic container, whisk together the vinegar mustard, and honey. Slowly whisk in the olive oil. Stir in the shallots, garlic, and tarragon. Season with salt and pepper. Dressing can be made up to 5 days in advance.

Tip: Nutrition information for asparagus with vinaigrette in nutrition table.

Nutrition information for vinaigrette only, here:

Makes 5 tablespoons. Each tablespoon has: 34 calories, trace protein, 3 g carbohydrates, 3 g fat, trace saturated fat, 0 mg cholesterol, trace fiber, 71 mg sodium