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    Home » Recipes » Vegan Main Dishes

    Marinated Asparagus with Mustard Vinaigrette

    Published: Oct 8, 2011 · Updated: Aug 2, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    Slender stalks of asparagus are a delightful sign of spring, and benefit nicely from the tang of a mustard dressing. This simple room temperature preparation makes a nice first course for any kind of meal for everyday or company.

    Asparagus in mustard vinaigrette salad

    Marinated Asparagus with Mustard Vinaigrette

    Slender stalks of asparagus are a delightful sign of spring, and benefit nicely from the tang of a mustard dressing. 2 tablespoons toasted pine nuts or slivered almonds, optional
    5 from 1 vote
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    Course: Asparagus side dish
    Cuisine: Healthy
    Diet: Vegan, Vegetarian
    Keyword: asparagus recipes, asparagus side dish, Marinated Asparagus
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Servings: 4 to 6
    Calories: 69kcal
    Author: Veg Kitchen

    Ingredients

    • 1 pound slender asparagus
    • 1 recipe Grainy Mustard Vinaigrette
    • 2 medium firm ripe tomatoes or 3 Roma (plum) tomatoes, finely diced or 1 cup yellow or red cherry tomatoes, halved
    • 2 to 3 tablespoons minced fresh dill
    • Salt and freshly ground pepper to taste
    • Boston or red-leaf lettuce or mixed baby greens
    • 2 tablespoons toasted pine nuts or slivered almonds optional
    US Customary - Metric

    Instructions

    • Trim about an inch from the ends from the asparagus. If the asparagus is very young and tender, you need not scrape the stalks; otherwise, scrape the bottom half of any that look like they may have a tough skin.
    • Cut the asparagus stalks in half and place in a skillet with just enough water to cover the bottom. Steam just until bright green and tender-crisp. Rinse immediately under cool water and drain well.
    • Place the asparagus in a shallow container and cover with Grainy Mustard Vinaigrette. Allow to marinate for at least 30 minutes or up to an hour, then drain off most of the vinaigrette, returning it to its container.
    • Toss the asparagus with the tomatoes and dill in a mixing bowl. Season to taste with salt and pepper.
    • To arrange, line four plates with lettuce leaves. Divide the asparagus mixture among them. Top with the optional nuts and serve, passing around the vinaigrette to those who’d like more.

    Nutrition

    Calories: 69kcal | Carbohydrates: 7g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 6mg | Potassium: 406mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1386IU | Vitamin C: 15mg | Calcium: 35mg | Iron: 3mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

     

    Asparagus in mustard vinaigrette salad recipe

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    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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