1 lb. fresh asparagus, trimmed and cooked
2 tbl pineapple juice
1 tbl balsamic or red wine vinegar
1 tsp Dijon mustard
1 tsp olive oil
1 garlic clove, chopped
Combine juice, vinegar, mustard, oil and garlic in a small bowl. Drizzle over the asparagus and turn the asparagus to coat. Cover and chill 1 hr before serving.
4 servings
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