Asparagus with Dijon Vinaigrette
A bright, simple asparagus side that celebrates spring flavors. Tender asparagus spears are briefly steamed or boiled, then tossed with a tangy Dijon vinaigrette made from Dijon mustard, red wine vinegar, extra virgin olive oil and fresh parsley. This dish is versatile: serve it warm straight from the pot, at room temperature, or chilled. Leftovers keep well and can be chopped into salads, mixed into grain bowls, or served alongside roasted meats and fish. The recipe is quick—about 20 minutes from start to finish—low in calories and naturally light, making it a great option for everyday meals and entertaining alike.
Total: 20 mins
Yield: 4 servings
Serving size: 1/4
Yield: 4 servings
Serving size: 1/4
Ingredients
- 1 tsp Dijon mustard
- 1 1/2 tbsp red wine vinegar
- 1 tbsp extra virgin olive oil
- 2 tsp fresh parsley, chopped
- Kosher salt and freshly ground black pepper, to taste
- 1 pound thin asparagus, tough ends trimmed
Instructions
- In a medium bowl whisk together the Dijon mustard, red wine vinegar and the tablespoon of extra virgin olive oil until the dressing is smooth and slightly emulsified. Stir in the chopped parsley, then season with a pinch of kosher salt and freshly ground black pepper. Taste and adjust seasoning as needed.
- Bring a pot of salted water to a rolling boil or use a steamer. Add the trimmed asparagus and cook just until tender-crisp—about 2 to 3 minutes for thin spears. The asparagus should be bright green and still have a slight snap.
- Drain the asparagus and immediately run it under cold water or transfer it to an ice bath to stop the cooking if you prefer a chilled salad. Pat dry with paper towels or a clean kitchen towel.
- Transfer the asparagus to a serving platter or bowl. Drizzle the Dijon vinaigrette over the spears and gently toss to coat evenly. Finish with a final grind of black pepper and, if desired, a light sprinkle of flaky sea salt.
- Serve warm, at room temperature, or chilled. Leftovers keep in an airtight container in the refrigerator for 2 to 3 days and are excellent chopped into salads, added to pasta, or served with cold grilled proteins.
Tips and Variations
- To add more flavor, stir in a teaspoon of lemon zest or a squeeze of fresh lemon juice to the vinaigrette.
- For a more robust dressing, whisk in a small clove of minced garlic or replace part of the oil with a teaspoon of toasted walnut oil.
- Swap parsley for fresh tarragon, chives or basil depending on the flavor profile you want.
- If your asparagus is thick, blanch for a bit longer and consider cutting spears in half lengthwise so they absorb the dressing better.
- This recipe can easily be doubled or tripled for larger gatherings.
Nutrition (per serving)
Serving: 1/4 • Calories: 57 kcal • Carbohydrates: 5.5 g • Protein: 2.5 g • Fat: 3.5 g • Fiber: 2.5 g • Sodium: 92.5 mg • Sugar: 0.5 g
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