Menu

Delicious Asparagus Recipe: Use a Mustard Vinaigrette

April 22, 2021   3 Comments

This delicious asparagus recipe will keep you eating and buying it all spring long.

Delicious Asparagus Recipe: Use a Mustard Vinaigrette

I posted a list of fresh asparagus recipes a few weeks ago but I thought I would add another one to the line-up.

Please do read on because even if you hate asparagus - I have included a recipe for mustard vinaigrette that is amazing on any vegetable or salad. Yes, folks, another two-fer!

The mustard vinaigrette is thicker than a usual salad dressing and you don’t have to use very much to flavor the asparagus.

When I went to the store yesterday, I encountered a young employee in the produce section putting out the asparagus. I asked him if he ever eats it.

He said, “No, I don’t think I like it.”

Oh dear. I am such a fan of asparagus that I find asparagus haters hard to deal with. I would love him to try this delicious asparagus recipe because it is so easy!

First, let’s talk about the vinaigrette. I used a shallot which I usually avoid doing here on Snack Girl.

I try to stay away from ingredients that most of us don’t always stock in our pantries. Maybe you all have shallots but I usually don’t.

It is found next to the garlic and onions. It has a sweet, onion like flavor but it doesn’t hit you over the head like an onion. It is a perfect flavoring agent for homemade salad dressing and I think you should try it.

If you don’t want to try shallots - you can make my DIY salad dressing recipe that doesn’t include them.

I boiled the asparagus for this recipe to get a soft texture (but not too soft).

Serve this with hard boiled eggs and some crusty bread.

Or you could skip the dressing and use the asparagus in salads or omelets. Cooked asparagus doesn’t last long in my house.

What is your favorite delicious asparagus recipe?

Delicious Asparagus Recipe

(no reviews yet)

Makes 4 servings
Prep time: 10 min
Cook time: 3-5 min

Print  Pin

Ingredients

1 1/2 pounds fresh asparagus, woody ends removed
1 tablespoon mustard vinaigrette (see below)

Instructions

Bring a large pot of salted water to a boil (about 8-10 cups water). Drop the asparagus in and cook for 3-5 minutes until just tender. Remove with tongs to a cutting board to cool.

Place 1/4 of the stalks on a plate and dress with two teaspoons dressing. Enjoy! Can be served hot, warm, room temperature, or cold.

Nutrition Facts

For one serving = 32 calories, 3.3 g fat, 0.5 g saturated fat, 0.8 g carbohydrates, 0.3 g sugar, 0.4 g protein, 0.4 g fiber, 23 mg sodium, 1 Green, 1 Blue, 1 Purple WW SmartPts

Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes

Mustard Vinaigrette Recipe

(no reviews yet)

Makes 1/2 cup
Prep time: 5 min
Cook time: 0 min

Print  Pin

Ingredients

1 small shallot, minced
2 tablespoons red wine vinegar
2 tablespoons Dijon mustard
1/4 cup extra-virgin olive oil
salt and pepper to taste

Instructions

Place shallot, red wine vinegar, Dijon, and olive oil in a small jar and shake. Add salt and pepper to taste. This will keep in the fridge for 1 week.

Nutrition Facts

For one tablespoon = 58 calories, 6.5 g fat, 0.9 g saturated fat, 0.5 g carbohydrates, 0.1 g sugar, 0.2 g protein, 0.1 g fiber, 45 mg sodium, 2 Green, 2 Blue, 2 Purple WW SmartPts

Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes

Other posts you might like:


Fresh Asparagus Recipes: Spring is Here!

Fresh Asparagus Recipes: Spring is Here!

These fresh asparagus recipes will help shape your cooking for the next month. When I walked into my local grocery store, there was a wall of asparagus greeting me.....


Stop Buying Salad Dressing

It is time to talk about a very dull subject, salad. Ho hum....



Get Free Email Updates! Yes please!


3 Comments:

This recipe sounds delicious and I plan to add ingredients to my grocery list. One tip about asparagus - when I bring it home from the grocery and am not going to cook it right away, I store the bunch standing right side up in a jar with a couple of inches of water, enough to cover the stems. It stays fresh longer.

on April 22, 2021

I've found that in a lot of vinaigrette recipes, you can replace half the olive oil with water and still enjoy the taste. This was mentioned on the back of one of those packets of Good Seasons Italian Dressing mixes. I love asparagus!

on April 22, 2021

THANKS FOR THE HINT BETH TO STAND UP THE ASPARAGUS, IF I'M NOT COOKING RIGHT AWAY. I TOO JUST LOVE IT. MY ITALIAN GRANDMOTHER WOULD FRY IT WITH "TRUE OLIVE OIL" WITH SCRAMBLED EGGS, LITTLE ONION, PARSLEY ETC. THEN PUT IT IN "SPUCKE" LIKE A CRISPY ITALIAN FRENCH BAGGETT. IT WAS HEAVEN. NO, IT WASN'T DRENCHED IN OIL, JUST ENOUGH OIL TO COOK. WE WERE ALL SO SKINNY IN THOSE HEALTHY DAYS. NO DEEP FRYING!. WHAT HAPPEN THROUGH THE YEARS? BACK THEN THEY DIDN'T WASTE, OR SKIMP, ALL THIS DEEP FRYING IS A KILLER. BLESSINGS TO YOU SNACK GIRL, & ALL WHO READ THESE, GOOD HEALTH TO ALL. ANNETTE

on April 22, 2021


Add a comment:

(required)

(required, never published)




© 2021 Snack-Girl.com