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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

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: 57kcal, Carbohydrates: 5.5g, Protein: 2.5g, Fat: 3.5g, Sodium: 92.5mg, Fiber: 2.5g, Sugar: 0.5g

- WW Points: 1

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