Ingredients for Asparagus With Citrus Vinaigrette
- 1 pound asparagus spears
- 1/4 cup fresh orange juice
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- Sugar
- a pinch of salt and freshly ground black pepper
- 1 tablespoon olive oil
- 1/2 teaspoon honey
- fresh orange zest (optional)
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How to Make Asparagus With Citrus Vinaigrette
- Snap off the tough ends of 1 pound asparagus spears.
- Bring a pot of salted water to a boil. Add the asparagus and cook for 3-5 minutes, until tender-crisp but still bright green.
- Immediately transfer the asparagus to a bowl of ice water to stop the cooking process and preserve its vibrant color. Drain well.
- While the asparagus cooks, prepare the vinaigrette: In a jar with a tight-fitting lid, combine 1/4 cup fresh orange juice, 2 tablespoons fresh lemon juice, 1 tablespoon olive oil, 1 teaspoon Dijon mustard, 1/2 teaspoon honey, and a pinch of salt and freshly ground black pepper.
- Secure the lid and shake the jar vigorously to emulsify the dressing.
- Add the drained asparagus to a serving bowl and drizzle generously with the citrus vinaigrette. Toss gently to coat.
- Serve immediately and enjoy! Garnish with a sprinkle of fresh orange zest (optional).
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
18g
Fat
12g
Carbs
2g
