Description
A simple asparagus side dish that really celebrates Spring. Serve it cold or room temperature, leftovers are wonderful chopped and mixed into a salad.
Yield: 4servings | Serving Size: 1/4
Ingredients
1tspDijon Mustard
1 1/2tbspred wine vinegar
1tbspextra virgin olive oil
2tspfresh chopped parsley
kosher salt and pepper to taste
1poundthin 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.
Last Step:
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Nutrition
Serving: 1/4, Calories: 57kcal, Carbohydrates: 5.5g, Protein: 2.5g, Fat: 3.5g, Sodium: 92.5mg, Fiber: 2.5g, Sugar: 0.5g
