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Asparagus with creamy mustard vinaigrette


1 ½ lbs of asparagus

1 small shallot, finely diced

2 tbsp red wine vinegar

Salt and pepper to taste

2 tbsp Dijon mustard

1 tsp olive oil

1 tbsp Greek yogurt OR low fat mayo (Primal kitchen mayo)

1 tbsp finely cut dill


Snap off and discard the tough bottoms of each asparagus spear. To make the vinaigrette, place shallots, vinegar and salt into a small bowl. Stir in the mustard, olive oil and Greek yogurt until dissolved. Add the dill and season to taste with salt and pepper. Bring a medium saucepan half filled with water to a boil. Add the asparagus and cook for 3-5 minutes until done. Remove asparagus with a strainer and spread out on a baking sheet lined with a kitchen towel to remove excess water. Serve in a serving plate and drizzle sauce on top of the asparagus.

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