Prep 5 mins
Cook 10 mins
- 20 asparagus spears
- 1⁄2 tablespoon Dijon mustard
- 2 fluid ounces vinegar
- 1⁄3 cup olive oil
- Steam the asparagus for about 10 minutes, until crisp-tender.
- Combine the remaining ingredients, and serve as dressing poured over the asparagus.
We thought it was good but the dressing overwhelmed the flavor of the asparagus. A good way to jazz it up though if you are eating a lot of asparagus and want something 'different'. :)
I made this instead of a salad to go with lunch, and it's fabulous. The dressing's perfect made with white wine vinegar, and I let the spears rest in it while I prepped everything else. Can't wait to try this chilled!