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Delicious Asparagus Recipe: Use a Mustard Vinaigrette

April 22, 2023   7 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

2.3 from 11 reviews

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

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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

2.3 from 11 reviews

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

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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

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7 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.

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!

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

Thanks, Snack-Girl! I'll try this dressing with my roasted asparagus/hard boiled egg/ red onion salad (the original recipe calls for bacon as well). I also store my spears with tips in water - under the cover of a Debbie Meyer Green Bag in the fridge.

Another sauce for asparagus is Mayo, Dijon mustard, and lemon juice. Mix to taste. Add salt and pepper. Delicious!

I have developed an acidic reaction to many onion products and don’t keep shallots as a rule, and have begun using minced onions when a recipe calls for onions, if they are used in a liquid to rehydrate them. It gives a gentle onion flavor with none of the acidic response.

Oh, yes! I love asparagus, and mustard Vinaigrette. When yellow mustard container is supposedly empty, there is always a little bit left. I add a little bit of olive oil and a little bit of water. Shake it up I have mustard dressing. And I don't waste the last teaspoon or so that just refuses to come out of the container.

★★★★★

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