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–+ servings

Chilled Asparagus with Lemon-Dijon Vinaigrette

By Kimberly Killebrew
Cool and crisp asparagus spears are tossed with a lemon-dijon vinaigrette for a simple, elegant and delicious asparagus side dish!
5 from 24 votes
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Salad, Side Dish
Servings 6 servings
Calories 101 kcal

Ingredients
 
 

  • 2 bunches asparagus , washed and ends trimmed
  • 3 tablespoons extra virgin olive oil
  • Juice of one lemon
  • 2 tablespoons sherry vinegar (can use white wine vinegar)
  • 2-3 teaspoons Dijon mustard
  • 2 teaspoons honey (vegans: use agave syrup)
  • sea salt and freshly ground black pepper to taste

Instructions
 

  • Fill a large bowl with water and ice.  Set aside.
    Bring a large pot of lightly salted water to a boil.  Add the asparagus and cook for 2-3 minutes or until crisp-tender.  Drain quickly and immediately transfer to the ice bath for 2 minutes to cool down.
  • For the vinaigrette, whisk together the ingredients until emulsified.
  • Thoroughly drain the asparagus and blot with paper towels. Toss the asparagus with the vinaigrette and arrange the spears on a platter. You can chill the refrigerator for another 15-20 minutes to allow the vinaigrette to further absorb in the asparagus.

Nutrition

Serving: 1serving (5-6 spears)Calories: 101kcalCarbohydrates: 7gProtein: 3gFat: 7gSaturated Fat: 1gSodium: 22mgPotassium: 303mgFiber: 3gSugar: 4gVitamin A: 1135IUVitamin C: 8.4mgCalcium: 36mgIron: 3.3mg
Keyword Chilled Asparagus
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