The Girl Who Ate Everything · by Christy Denney★ 5.0 (5)
Asparagus with Dijon Vinaigrette
NUTRITION · PER SERVING10M COOK
CAL 3%·PRO 5%
CARBS 5G33% OF CAL
2G FIBER0G ADDED2G INTRINSIC0G OTHER2G TOTAL SUGAR
FAT 3G56% OF CAL
1G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fresh asparagus quickly cooked and dressed with a tangy dijon vinaigrette. Light and flavorful, a simple vegetable side that works with most main courses.
sideamericansalad🍳 skilletdairy freegluten freeveganvegetarian
View the full recipe on The Girl Who Ate Everything →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 teaspoons Dijon Mustard
- 2 tablespoons red wine vinegar
- 1 tablespoon extra virgin olive oil
- kosher salt and pepper to taste
- 1 pound asparagus ( ends trimmed off)
At a glance
PER SERVING · TIME 10M
CAL 3%·PRO 5%
CARBS 5G33% OF CAL
2G FIBER0G ADDED2G INTRINSIC0G OTHER2G TOTAL SUGAR
FAT 3G56% OF CAL
1G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 5m
- Sodium
- 358mg
- Total sugar
- 2g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 235mg
- Calcium
- 29mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 358MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.