Lemon Asparagus

Real Simple
Lemon AsparagusRecipe
Photo: Dasha Wright
4 servings


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1 1/2 pounds whole, trimmed asparagus spears
1 tablespoon lemon juice
1 teaspoon Dijon mustard
3 tablespoons olive oil
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
1 thinly sliced shallot


In a large bowl, whisk together lemon juice, Dijon mustard, olive oil, kosher salt, and freshly ground black pepper. Set aside. Bring a large pot of generously salted water to a boil. Cook asparagus spears until fork-tender, about 4 minutes; drain. Add to the bowl, along with 1 thinly sliced shallot. Toss to coat.

Created date

July 2004

Nutritional Information

Calcium 23 mg
Calories 112
Caloriesfromfat 1 %
Carbohydrate 4 g
Cholesterol 0 mg
Fat 10 g
Fiber 2 g
Iron 1 mg
Protein 2 mg
Satfat 1 g
Sodium 188 mg