Asparagus with Mustard Vinaigrette

Asparagus with Mustard Vinaigrette
asparagus on a white plate with mustard vinaigrette on top
Yield: 3 Servings
  • 1 ½ pounds asparagus, gently rubbed under cold running water, trimmed
  • 2 Tablespoons vinegar (apple cider, red wine, or balsamic)
  • 1 Tablespoon vegetable oil
  • 1 Tablespoon mustard (Dijon or other)
  • 1 teaspoon garlic powder
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ⅛ teaspoon nutmeg (optional)


  1. Wash hands with soap and water.
  2. In a large saucepan, bring 8 cups of water to a boil and cook asparagus for 3-4 minutes or until tender.
  3. Strain asparagus and place in a bowl of cold water.
  4. Mix vinegar, oil, mustard, garlic powder, basil, oregano, and nutmeg (optional) together in a separate bowl.
  5. Strain asparagus again once cool and coat in the mustard vinaigrette dressing.
  6. Store leftovers in a sealed container in the refrigerator for up to four days.

Instead of boiling asparagus, asparagus can be tossed with the vinegar and oil mixture and eaten raw.

Nutrition Information:

  • Serving Size (1 cup):
  • Calories 90
  • Total Fat 5g
  • Saturated Fat 1g
  • Cholesterol 0mg
  • Sodium 120mg
  • Total Carbohydrates 10g
  • Fiber 5g
  • Total Sugars 3g, includes 0g Added Sugars
  • Protein 6g
  • Vitamin D 0%
  • Calcium 4%
  • Iron 10%
  • Potassium 10%
Nutrition Software Used: 
ESHA Food Processor


  • Adapted from Maine SNAP-Ed