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
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
4g
Fat
12g
Carbs
1g