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Asparagus with Lemon-Mustard Vinaigrette
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Asparagus with Lemon-Mustard Vinaigrette

30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
2 Tbsp lemon juice
1 tsp Dijon mustard
Salt
Freshly ground pepper
1/4 cup extra-virgin olive oil
1 1/2 lb medium asparagus, tough ends snapped off
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Let's Make It
1
In a large saucepan, bring several quarts of water to a boil. While waiting for the water to heat, whisk the lemon juice, mustard and salt and pepper to in a small bowl. Whisk in the oil until the dressing is smooth.
2
Add asparagus and desired amount of salt to the boiling water. Cook until spears are tender but not limp, about 4 minutes.
3
Drain the asparagus in a single layer on a large platter. The asparagus can be covered with plastic wrap and refrigerated for several hours. When ready to serve, rewhisk the dressing and drizzle over asparagus. Serve immediately.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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