top of page

Asparagus with Lemon Vinaigrette


In an attempt to eat healthy, I've been trying to cook vegetables with each entree (meat/seafood, etc.). Asparagus is so easy and fast - how can you not love it? I really enjoyed this vinaigrette and would easily use it on a salad as well. It's a little tart, but I love tart :) Ingredients:

3/4 pound fresh asparagus, woody stems removed

Kosher salt and freshly ground black pepper

1 tablepoon Dijon mustard

1 lemon, juiced

2 tablespoons olive oil

Kosher salt and freshly ground black pepper

Directions: Bring a skillet filled half full with salted water to boil. Dump in asparagus all at once. When water returns to the boil, cook asparagus until crisp-tender, about 1 to 3 minutes, depending on size. While this is cooking, mix together the mustard, lemon, and olive oil. Drain the asparagus and top with salt and pepper. Pour the vinaigrette over the asparagus.

bottom of page