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Asparagus Ribbons with Lemon Dressing

Asparagus Ribbons with Lemon Dressing

Author: BMC's Teaching Kitchen Recipe Type: Appetizer | Cuisine: American Serves: 4
Total Time: 10 | Prep Time: 10 | Cook Time: 0


  • 1 pound large asparagus spears
  • 1/3 cup thinly sliced red onion
  • 2 tablespoons olive oil
  • 1 lemon-zest and 2 tablespoons juice
  • 1 tablespoon fresh dill or basil
  • ¼ teaspoon salt
  • ¼ teaspoon sugar
  • ¼ teaspoon ground pepper


  1. Cut tips of asparagus off and place in serving bowl.
  2. Using a vegetable peeler, peel the bottom 2 inches of the asparagus and discard (this part is usually tough and fibrous). Continue peeling each spear into ribbons with a vegetable peeler. Place in serving bowl. Add sliced onion.
  3. Combine olive oil, lemon zest and juice, dill, sugar, salt and pepper in a small bowl. Pour dressing over asparagus. Toss to coat.


Nutrition Information

Serving Size: Calories: 117
Fat: 10g
Saturated Fat: 1g
Carbohydrates: 4g
Dietary Fiber: 2g
Protein: 2g
Sodium: 15mg

Dietary Restrictions