Asparagus with Mustard Vinaigrette

Asparagus with Mustard Vinaigrette

Serves 6


1 pound fresh asparagus, preferably thin spears
2 tsp. Dijon mustard
3 tbsp. red wine vinegar
1 tsp. granulated sugar
¼ tsp. salt
¼ tsp. black pepper
1 tbsp. minced fresh parsley
2 tbsp. olive oil


  1. Wash asparagus and trim the ends. If stems are tough, remove the outer layer with a vegetable peeler.
  2. Steam or drop the asparagus into boiling water and cook approximately 8 minutes or until desired texture is reached; drain.
  3. Measure mustard into a bowl. Whisk in vinegar, sugar, salt, pepper and parsley. Whisk in olive oil until mixture is blended.
  4. Pour over cooked asparagus. Serve warm.

Serving Size: ½ cup

Nutrition Facts:
Calories: 63
Total Fat: 4.5 gm
Saturated Fat: 0.5 gm
Monounsaturated Fat: 3 gm
Polyunsaturated Fat: 0.5 gm
Cholesterol: 0 mg
Protein: 2 gm
Carbohydrate: 3 gm
Dietary Fiber: 1 gm
Sodium: 117 mg

Bonnie R. Giller, MS, RD, CDN, CDE  • BRG Dietetics & Nutrition, P.C. • (516) 486-4569

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