Tangy Dijon Asparagus
Recipe: #4986
March 23, 2012
Categories: Side Dishes, Asparagus, Carrot, Mediterranean, 5 Ingredients Or Less, 5-Minute Prep, Brunch, Christmas, Easter, Passover, Sunday Dinner, Thanksgiving, Diabetic, Heart Healthy, High Fiber, Kosher, Low Calorie, Low Carbohydrate Low Cholesterol, Low Fat, Low Glycemic, No Eggs, Vegan, Vegetarian, Special Diet - Weight Watchers etc., Frozen Vegetables, Kid's Lunches, more
"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
Ingredients
- OPTIONAL ADDITIONS
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Nutritional
- 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.
Tips
No special items needed.
7 Reviews
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