Description
A Provençal classic with tender asparagus and a zesty, balanced vinaigrette. Light, fresh, and bursting with Mediterranean flair, this dish highlights the natural sweetness of asparagus with a simple, aromatic emulsion.
Ingredients
1 bunch asparagus (500g), green or white
6 tablespoons extra virgin olive oil
1 heaping tablespoon Dijon mustard
2 to 3 tablespoons vinegar (non-alcoholic sherry, cider, or apple cider)
Salt to taste, preferably fleur de sel
Freshly ground black pepper to taste
Optional: 1 shallot, finely chopped; fresh parsley and chives, minced
Instructions
Trim asparagus: For green, snap off woody ends; for white, peel and trim
Make vinaigrette: Whisk olive oil, mustard, vinegar, salt, and pepper in a bowl
Cook asparagus: Boil or steam until tender (7-15 minutes)
Toss asparagus with vinaigrette and optional herbs
Chill before serving for enhanced flavor
Notes
Use non-alcoholic vinegar substitutes for halal/dietary restrictions
For extra acidity, add 1 teaspoon lemon juice
Asparagus can be roasted for a smoky variation
Serve at room temperature or chilled
- Prep Time: 15
- Cook Time: 15
- Category: Apéritifs & sauces
- Method: Steaming/Boiling
- Cuisine: Provençal
Nutrition
- Serving Size: 1 serving (approx. 4 asparagus spears)
- Calories: 210
- Sugar: 2g
- Sodium: 1200mg
- Fat: 20g
- Saturated Fat: 3g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg