Barely-Cooked Asparagus with Lemon-Mustard Vinaigrette
This Asparagus with Lemon-Mustard Vinaigrette was simple and bursting with flavor, and this amazing asparagus is low-carb, Keto, low-glycemic, gluten-free, dairy-free, vegan, Whole 30, Paleo, and South Beach Diet friendly, so enjoy! Use the Diet-Type Index to find more recipes like this one.
This easy recipe for Barely Cooked Asparagus with Lemon-Mustard Vinaigrette was part of an asparagus binge I got started on after I made this sheet pan meal with salmon and asparagus. I guess if you’re going to binge on a certain food, eating a lot of asparagus is not all bad, wouldn’t you agree? And there are so many ways to make asparagus taste amazing with little effort, that when I see asparagus start to appear in the market every spring, I usually can’t resist buying some!
This Barely Cooked Asparagus with Lemon-Mustard Vinaigrette recipe came from a cookbook by Jack Bishop called Vegetables Every Day; a book that’s one of my favorite sources for vegetable recipes. In this book I’ve found so many interesting vegetable recipes like Carrot and parsley Salad, Parmesan Encrusted Zucchini, and Roasted Radishes with Soy Sauce and Toasted Sesame Seed.
If you’re growing vegetables and might like a good book to help with ideas for cooking cooking them, I heartily recommend Vegetables Every Day. (Full disclosure, if anyone clicks through that link and buys the book from Amazon.com, Kalyn’s Kitchen does earn a few cents on the dollar, so thanks!)
To trim asparagus, first take hold of a piece with both hands and break it. You can tell where the woody part of the stem starts by where the piece breaks. Then trim all the other pieces to that length. I like to cut asparagus on the diagonal, but it’s not necessary.
For this recipe cut the asparagus pieces in half again so each stalk makes 2 pieces about 3-4 inches long.
The recipe calls for 1 1/2 pound of asparagus (about 18-20 oz. after trimming) but this was good the next day, so you might want to double it.
Mix together fresh-squeezed lemon juice, Dijon mustard, and salt and fresh ground black pepper, then whisk in the olive oil to make the vinaigrette.
Bring 2 quarts of lightly salted water to a boil, add asparagus and cook 2-3 minutes (no longer!) Asparagus should be barely tender-crisp.
Put the asparagus in a colander and let it drain 1-2 minutes so the water has run off. (Some recipes plunge the asparagus into cold water to stop the cooking, but I like to cook it a minute or so less and not cool it down, because I want it to still be very hot when it’s served.)
After the asparagus has drained well, spread out some paper towels on your cutting board, add the asparagus, and blot dry with paper towels.
Arrange the asparagus on a serving dish and drizzle the lemon-mustard vinaigrette over. Serve hot. (This was also good after it has been in the fridge overnight, both heated for a few minutes in a hot pan or served cold in a salad.) Asparagus with Lemon-Mustard Vinaigrette would be great as a side dish for a low-carb or Phase One meal with something like Pork with Paprika, Mushrooms, and Sour Cream, Grilled Chicken with Balsamic Vinegar, or Quick and Easy Spicy Broiled Shrimp.
More Ideas that Might Make you Binge on Asparagus:
Asparagus Avocado Salad from Oh Sweet Basil
Roasted Asparagus with Garlic from Kalyn’s Kitchen
Asparagus with Fried Egg and Parmesan from Steamy Kitchen
Roasted Asparagus with Creamy Tahini-Peanut Dipping Sauce from Kalyn’s Kitchen
Asparagus, Bacon, Corn, and Sweet Potato Skillet from Barefeet in the Kitchen
Barely-Cooked Asparagus with Lemon-Mustard Vinaigrette
(Makes 4 servings, recipe adapted slightly from Vegetables Every Day.)
1 1/2 lb. fresh asparagus stalks, ends trimmed and cut into two pieces
2 quarts water + 1 tsp. salt to cook asparagus
2 T fresh-squeezed lemon juice, or slightly less if you’re not that into lemon (I used my frozen fresh lemon juice)
1 tsp. Dijon mustard
salt and fresh ground black pepper to taste)
3 T extra-virgin olive oil (use good quality olive oil for this)
Fill a large pot with 2 quarts of water, add 1 tsp. salt and bring to a boil.
Hold a piece of asparagus in both hands and snap to see where the end breaks off. (This tells where the woody part of the stalk begins.) Trim all asparagus pieces to this length, cutting on the diagonal, then cut again so each stalk is cut into two pieces about 3-4 inches long.
In a small glass measuring cup or bowl mix together the lemon juice, Dijon mustard, salt, and fresh ground black pepper, then whisk in the olive oil. (I used a little less oil to make the dressing slightly more lemony. If you’re not that into lemon you might want a little less lemon juice.)
Put trimmed asparagus into the boiling water, stir, and cook for 2-3 minutes. (Use a timer to be sure you don’t cook it longer than that. You want the asparagus to be slightly tender-crisp when it’s taken off the heat.) Drain asparagus into a colander placed in the sink and let sit for 1-2 minutes, until all the water has run off. Then put a layer of paper towels on a large cutting board, put asparagus on top of towels and blot dry.
Arrange the asparagus piece on a serving tray, drizzle lemon-Dijon vinaigrette over, and serve. This is also good after it’s been in the fridge overnight. It can be reheated quickly in a hot frying pan or just served cold in a salad.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Barely-Cooked Asparagus with Lemon-Mustard Vinaigrette is a perfect vegetable dish for pretty much any eating plan, including low-carb, Keto, low-glycemic, gluten-free, dairy-free, vegan, Paleo, Whole 30, and the South Beach Diet. The South Beach Diet encourages eating at least 2 cups of vegetables per day, and asparagus is one of those wonderfully low-glycemic vegetables that’s allowed for any phase of the diet.
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