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.
Foto: Skinnytaste
Ingredients
4 servings
- 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)
Steps
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In a medium bowl, whisk mustard, vinegar and 1 tbsp oil. Add parsley and season with salt and pepper.
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Steam or boil asparagus for 2-3 minutes until cooked and tender. Drain and run under cold water to stop the cooking.
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Transfer asparagus to a serving dish and drizzle with the vinaigrette.
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Can be served warm or chilled.
Nutrition Facts (per serving)
Macronutrients
Calories573% DV
*DV = Daily Value based on a 2,000 calorie diet
Source: Skinnytaste
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