Asparagus with Mustard Vinaigrette

Asparagus with Mustard Vinaigrette
asparagus on a white plate with mustard vinaigrette on top
Yield: 3 Servings


  • 1.5 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
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon nutmeg (optional)


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

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