57 Cals 2.5 Protein 5.5 Carbs 3.5 Fats
TOTAL TIME:
20 mins
YIELD:4 SERVINGS
COURSE:Side Dish
CUISINE:American
A simple asparagus side dish that really celebrates Spring.
Serve it cold or room temperature, leftovers are wonderful chopped and mixed into a salad.
INGREDIENTS
1 tsp Dijon Mustard
1 1/2 tbsp red wine vinegar
1 tbsp extra virgin olive oil
2 tsp fresh chopped parsley
kosher salt and pepper to taste
1 pound thin asparagus, tough ends trimmed off
INSTRUCTIONS
In a medium bowl, whisk mustard, vinegar and 1 tbsp oil. Add parsley and season with salt and pepper.
Steam or boil asparagus for 2-3 minutes until cooked and tender. Drain and run under cold water to stop the cooking.
Transfer asparagus to a serving dish and drizzle with the vinaigrette.
Can be served warm or chilled.
Serving: 1/4, Calories: 57kcal, Carbohydrates: 5.5g, Protein: 2.5g, Fat: 3.5g, Sodium: 92.5mg, Fiber: 2.5g, Sugar: 0.5gBlue Smart Points:1Green Smart Points:1Purple Smart Points:1Points +:2