Asparagus with Dijon Vinaigrette Recipe
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)
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
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