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This dish can be served as a healthy, fresh tasting finger food at gathering or as a side dish or appetizer for your meal.




  • 1 pound asparagusAsparagus on a wooden cutting board.
  • 1 tablespoon white wine or cider vinegar
  • 1 teaspoon Dijon-style mustard
  • 1/2 teaspoon chopped flat leaf parsley
  • 1/4 teaspoon dried tarragon leaves
  • 1/8 teaspoon salt
  • 1/4 teaspoon pepper
  • Dash of onion powder
  • 1 clove garlic, finely chopped
  • 2 tablespoons extra-virgin olive oil



  1. Bring a large pot of salted water to a rolling boil.
  2. Trim the asparagus to remove the white, fibrous ends. Cut the asparagus into 2 inch pieces on the diagonal.
  3. Add asparagus to boiling water and cook until spears are bright green and just tender, 3-5 minutes, cooking in batches if necessary. Drain well. Use asparagus now, or hold in a covered container in the refrigerator up to 6 hours.
  4. To make vinaigrette, whisk together vinegar, mustard, parsley, tarragon, salt, pepper, onion powder, and garlic until blended. Add oil to vinegar mixture in a think stream, whisking constantly. Taste for seasoning.
  5. Toss chilled asparagus with vinaigrette or pass in separately on the side. Serve immediately once vinaigrette is combined with asparagus.


Serves 4


Nutrition Facts  
Serving Size: 1  
Servings per Recipe: 4  
Amount per Serving  
Calories: 88  
Calories from Fat: 36  
  % Daily Value *
Total Fat: 7 g 11%
Saturated Fat: 1 g 5%
Cholesterol: 0 g 0%
Sodium: 85 g 4%
Total Carbohydrate: 6 g 2%
Dietary Fiber: 2 g 10%
Protein: 3 g 5%
Vitamin A 13%
Vitamin C 25%
Calcium 3%
Iron 6%

*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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