Adapted from nutritionaction.com
Tbs. extra-virgin olive oil
cup minced shallot or red onion
tsp. whole-grain dijon mustard
tsp. reduced-sodium soy sauce
tsp. balsamic vinegar
lb. asparagus, trimmed
• Heat the oil in a medium sauté pan over medium heat until hot. Add the shallots and cook, stirring often, until golden brown, 7-8 minutes. Stir in the mustard, soy sauce, and vinegar and remove from the heat. • Steam the asparagus until bright green and tender but still crisp, 2-3 minutes. • Transfer to a serving dish and drizzle with the shallot marmalade.