Asparagus Salad with Dijon Vinaigrette

Ingredients

  • 1 pound asparagus spears, trimmed
  • 4 teaspoons balsamic vinegar
  • 1 teaspoon grainy Dijon mustard
  • 1 teaspoon honey
  • 1 teaspoon Nielsen-Massey Pure Lemon Extract
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  • 1/8 teaspoon salt
  • Dash ground pepper
  • 1/4 cup olive oil

Directions

Bring 1-inch of water to a boil in a medium skillet over high heat. Add asparagus, cooking 3 to 4 minutes or until asparagus is tender. Remove from water and rinse with cold water to stop cooking and to cool off asparagus. Refrigerate, if desired.

In a small bowl, combine vinegar, mustard, honey, lemon extract, salt and pepper. Drizzle olive oil into mustard mixture, whisking until all of the oil is incorporated.

Arrange asparagus spears on a serving platter. Drizzle with dressing immediately before serving.

  • 450 g asparagus spears, trimmed
  • 4 teaspoons balsamic vinegar
  • 1 teaspoon grainy Dijon mustard
  • 1 teaspoon honey
  • 1 teaspoon Nielsen-Massey Pure Lemon Extract 
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  • 1/8 teaspoon salt
  • Dash ground pepper
  • 60 ml olive oil

Directions

Bring 3-centimeter of water to a boil in a medium skillet over high heat. Add asparagus, cooking 3 to 4 minutes or until asparagus is tender. Remove from water and rinse with cold water to stop cooking and to cool off asparagus. Refrigerate, if desired.

In a small bowl, combine vinegar, mustard, honey, lemon extract, salt and pepper. Drizzle olive oil into mustard mixture, whisking until all of the oil is incorporated.

Arrange asparagus spears on a serving platter. Drizzle with dressing immediately before serving.

  • Nielsen-Massey time icon

    10 minprep

  • Nielsen-Massey time icon

    4 mincook

  • Nielsen-Massey yield icon

    6
    servings

This Recipe Uses

Pure Lemon Extract 4oz

Pure Lemon Extract