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Asparagus with Dijon Vinaigrette

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A simple asparagus side dish that really celebrates Spring. Serve it cold or room temperature, leftovers are wonderful chopped and mixed into a salad.

A simple asparagus side dish that really celebrates Spring. Serve it cold or room temperature, leftovers are wonderful chopped and mixed into a salad.

This can easily be doubled or tripled.

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Asparagus with Dijon Vinaigrette

4.84 from 6 votes
1
Cals:57
Protein:2.5
Carbs:5.5
Fat:3.5
A simple asparagus side dish that really celebrates Spring. Serve it cold or room temperature, leftovers are wonderful chopped and mixed into a salad.
Course: Side Dish
Cuisine: American
A simple asparagus side dish that really celebrates Spring. Serve it cold or room temperature, leftovers are wonderful chopped and mixed into a salad.
Total: 20 minutes
Yield: 4 servings
Serving Size: 1 /4

Ingredients

Instructions

  • In a medium bowl, whisk mustard, vinegar and 1 tbsp oil. Add parsley and season with salt and pepper.
  • Steam or boil asparagus for 2-3 minutes until cooked and tender. Drain and run under cold water to stop the cooking.
  • Transfer asparagus to a serving dish and drizzle with the vinaigrette.
  • Can be served warm or chilled.

Last Step:

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Nutrition

Serving: 1 /4, Calories: 57 kcal, Carbohydrates: 5.5 g, Protein: 2.5 g, Fat: 3.5 g, Sodium: 92.5 mg, Fiber: 2.5 g, Sugar: 0.5 g

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