Chilled Asparagus with Mustard Herb Vinaigrette
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 asparagus
- 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
- Bring a large pot of salted water to a rolling boil.
- Trim the asparagus to remove the white, fibrous ends. Cut the asparagus into 2 inch pieces on the diagonal.
- 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.
- 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.
- Toss chilled asparagus with vinaigrette or pass in separately on the side. Serve immediately once vinaigrette is combined with asparagus.
|Serving Size: 1|
|Servings per Recipe: 4|
|Amount per Serving|
|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%|
*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.