Ingredients for Asparagrette
- Asparagus Spears
- 1 teaspoon Dijon mustard
- Vinegar
- 3 tablespoons extra virgin olive oil
- 1/4 teaspoon salt
- Freshly ground black pepper to taste
How to Make Asparagrette
- Snap off the tough ends of the asparagus spears.
- Steam asparagus for 8-10 minutes, or until tender-crisp. Do not overcook!
- While asparagus steams, whisk together lemon juice, olive oil, Dijon mustard, honey, salt, and pepper in a small bowl.
- Once asparagus is cooked, immediately transfer it to a bowl of ice water to stop the cooking process and maintain vibrant green color.
- Gently pat the asparagus dry with a paper towel.
- Add the steamed asparagus to the lemon vinaigrette and toss to coat.
- Serve immediately and garnish with fresh herbs (optional).
Chef's Tip for Extra Flavor
Small additions can make a big impact! Try a sprinkle of fresh herbs, a dash of your favorite spice blend, or a squeeze of citrus just before serving to really enhance the flavors of your dish.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
4g
Fat
12g
Carbs
1g