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–+ servings

Chilled Asparagus with Lemon-Dijon Vinaigrette

Kimberly Killebrew
Cool and crisp asparagus spears are tossed with a lemon-dijon vinaigrette for a simple, elegant and delicious asparagus side dish!
Print Recipe
5 from 22 votes
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: 101kcal | Carbohydrates: 7g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 22mg | Potassium: 303mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1135IU | Vitamin C: 8.4mg | Calcium: 36mg | Iron: 3.3mg
Keyword Chilled Asparagus
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