Asparagus with Dijon Vinaigrette

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

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

Ingredients:

  • 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

Directions:

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

Nutrition Information

Yield: 4 servings, Serving Size: 1/4

  • Amount Per Serving:
  • Freestyle Points: 1
  • Points +: 2
  • Calories: 57 calories
  • Total Fat: 3.5g
  • Saturated Fat: g
  • Cholesterol: mg
  • Sodium: 92.5mg
  • Carbohydrates: 5.5g
  • Fiber: 2.5g
  • Sugar: 0.5g
  • Protein: 2.5g
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