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.

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

1
Freestyle Points
57
Calories
Total Time: 20 mins
Yield: 4 servings
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.

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

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.

Nutrition

Serving: 1/4, Calories: 57kcal, Carbohydrates: 5.5g, Protein: 2.5g, Fat: 3.5g, Sodium: 92.5mg, Fiber: 2.5g, Sugar: 0.5g
Freestyle Points: 1
Points +: 2