Asparagus with Dijon Vinaigrette

A simple 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.

Asparagus with Dijon Vinaigrette
4 • Serving Size: 1/4 • Points +: 2 pts • Smart Points: 1
56.9 • Fat: 3.6 g • Protein: 2.6 g • Carb: 5.5 g • Fiber: 2.4 g • Sugar: 0.3 g
Sodium: 92.7 (without salt)


  • 1 tsp Dijon Mustard
  • 1 1/2 tbsp red wine vinegar
  • 1 tbsp extra virgin olive oil
  • 2 tsp fresh chopped parsley
  • kosher salt and pepper to taste
  • 1 pound thin asparagus, tough ends trimmed off


    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.