Asparagus with mustard vinaigrette
This flavorful recipe makes a delicious side dish.
Asparagus is a harbinger of spring. This recipe makes a great side dish for brunch.
Servings: 4
Ingredients
- 1 bunch organic asparagus, tough ends broken off
- 1 1/2 teaspoons red or white wine vinegar
- 2 tablespoons extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 small shallot, finely minced
- Fresh parsley, finely chopped for garnish
- Salt and freshly ground pepper to taste
Directions
- Place the asparagus spears in a large skillet, just cover with water, and add a little salt. Bring to a boil then simmer until the stalks are tender but firm.
- In a small bowl, mix the vinegar, mustard, salt, and pepper. Whisk in the oil then stir in the shallots. Season to taste.
- Drain the asparagus spears.
- Spoon the vinaigrette over the spears. Sprinkle with parsley.
Nutrition information (per serving)
- Calories: 90
- Total fat: 7 g
- Saturated fat: 1 g
- Cholesterol: 0 mg
- Sodium: 20 mg
- Total carbohydrate: 7 g
- Dietary fiber: 2 g
- Total sugars: 3 g
- Protein: 3 g
Does not include added salt