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.

A simple asparagus side dish that really celebrates Spring. Serve it cold or room temperature, leftovers are wonderful chopped and mixed into a salad.
Print WW Personal Points
4.75 from 4 votes
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Asparagus with Dijon Vinaigrette

57 Cals 2.5 Protein 5.5 Carbs 3.5 Fats
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
WW Points Plus: 2
Keywords: Gluten Free, Keto Recipes, low carb, Under 30 Minutes, Vegetarian Meals

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33 comments

  1. I added a little honey because my dressing was quite acidic. That balanced the flavor well.

    Has anyone served the leftovers next day at room temp? Does it hold up?

  2. This was so good! I roasted my asparagus with olive oil, salt and pepper and I also added a minced clove of garlic to the dressing. So good!

  3. Tried this with Red Wine vinegar and wasn’t a huge fan, but remade with Champaign Vinegar and it was delish!

  4. Very simple and delicious recipe. I like to have the asparagus a little softer and at room temperature. The vinaigrette was perfect. My dinner guests raved over this little salad.

  5. I made this for a dinner party (tripled it). I made the vinaigrette a day ahead and steamed the asparagus the afternoon of the party which eased dinner prep. I loved the results, as did my guests. I would definitely make it again!

  6. So delicious. I made this tonight along with your broiled tilapia with garlic dish–perfect combo. I had to use rice vinegar because I ran out of red wine vinegar; just as yummy. Thank you, as always, Gina! Congrats on your new home, too! xx