Tangy Dijon Asparagus

Prep Time
Cook Time
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"This is my simple, healthy and tasty way to make asparagus! This is also good with balsamic vinegar in place of lemon juice. Yes, this is has very strong flavors, but I love it! I recently made this with carrot ribbons made with my vegetable peeler and it was a great addition. You could also add garlic, chopped tomatoes, capers, or olives if you want."

Original is 4 servings


  • Serving Size: 1 (132.4 g)
  • Calories 35.3
  • Total Fat - 0.4 g
  • Saturated Fat - 0.1 g
  • Cholesterol - 0 mg
  • Sodium - 68.1 mg
  • Total Carbohydrate - 7.4 g
  • Dietary Fiber - 2.8 g
  • Sugars - 3.4 g
  • Protein - 2.4 g
  • Calcium - 33.9 mg
  • Iron - 2 mg
  • Vitamin C - 11.1 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Spray large skillet with oil. Heat over medium-high.

Step 2

Add asparagus spears and carrot ribbons, if using. Try to get the spears flat in the pan. Turn a few times until lightly browned and heated through, but still bright green and crisp tender.

Step 3

Stir together 3tbsp lemon juice or balsamic vinegar, Dijon mustard, salt and black pepper to taste (I put a lot of pepper). Pour mixture into pan with asparagus and toss. Cook 1 minute until heated through.

Step 4

Serve immediately.


No special items needed.

7 Reviews


Loved the asparagus made this way. I used balsamic vinegar, and it went so well with the mustard, so next time I will try the lemon juice. Very easy to make and so delicious to eat!


review by:
(11 Nov 2015)


This was SO tasty! I used Boetje's Stone Ground German Mustard and fresh lemon juice. A beautiful and bright veggie to welcome spring!


review by:
(3 Mar 2013)


My family all loved this, thanks Engrossed!


review by:
(30 May 2012)


I loved this recipe but my friend thought that the sauce was a bit too heavy in flavour and took away from the natural asparagus flavour. I found that it gave a lovely tangand accented the flavour of the asparagus. I will definately make this again. A lovely side dish served with steamed baby bok choy and leftover meatballs. Thanks Engrossed for adding the the enjoyment of my dinner.


review by:
(18 May 2012)


Enjoyed this very much, I used the lemon juice rather than the balsamic vinegar, but will try it next time with the balsamic. A very pretty presentation with the orange carrot ribbons, thanks for posting.


review by:
(6 May 2012)


I thought this recipe was very good! I used stone ground mustard, lemon baslamic vinegar and I cut the asparagus into bite sized pieces. I served it with leftover pork fried rice and crispy fish, recipe # 7181. Thanks for posting! Made for Billboard tag.


review by:
(14 Apr 2012)

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