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Asparagus with Dijon Vinaigrette
4.84
from
6
votes
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 Time:
20
minutes
mins
Yield:
4
servings
Course:
Side Dish
Cuisine:
American
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:
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
- WW Points:
1