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Ingredients
- 1 1/2 (pound) fresh asparagus stalks, ends trimmed and cut into two pieces
- 2 (quart) water + 1 tsp. salt (to cook asparagus)
- 2 (teaspoon) fresh-squeezed lemon juice
- 1 (teaspoon) Dijon mustard
- 1/4 (teaspoon) salt and fresh ground black pepper, to taste
- 1/4 (cup) extra-virgin olive oil
Directions
- Fill a large pot with 2 quarts of water, add 1 tsp. salt and bring to a boil.
- Trim woody ends off the asparagus on the diagonal. Then cut in half. Each piece should be 3-4 inches long.
- In a small bowl mix together the lemon juice, Dijon mustard, salt, and fresh ground black pepper; slowly whisk in the olive oil until emulsified.
- Put trimmed asparagus into the boiling water, stir, and cook 2-3 minutes until asparagus is crisp tender. Drain asparagus into a colander then blot dry with paper towels.
- Arrange the asparagus piece on a serving tray, drizzle lemon-Dijon vinaigrette over, and serve.
- Note: This can be prepared the day before and reheated or served cold in a salad.
Nutrition Information
This nutrition information is an estimate only. We use software to calculate the nutritional analysis from the individual ingredients in each recipe. While we do our best to ensure accuracy, we make no representation or warranty regarding the information, and there can be no assurance that any of the information contained therein has not been, or will not be changed or altered.
amount per serving
- Calories
- 156
- Total Fat
- 14g
- Saturated Fat
- 2g
- Cholesterol
- 0mg
- Sodium
- 20mg
- Carbohydrate
- 7g
- Dietary Fiber
- 4g
- Sugars
- 3g
- Protein
- 4g
- Vitamin A
- 27%
- Vitamin C
- 18%
- Calcium
- 6%
- Iron
- 24%
- Potassium
- 362mg
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