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Asparagus with Dijon Vinaigrette Recipe

Asparagus with Dijon Vinaigrette
Asparagus with Dijon Vinaigrette
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Asparagus with Dijon Vinaigrette Recipe

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

Servings: 4 • Serving Size: 1/4 • Points +: 2 pts • Smart Points: 1

Calories: 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)

  • Author: Melissa Owens

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.

 

Keywords: Asparagus with Dijon Vinaigrette

Written by antoine

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