ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Lemon Asparagus

Photo: Dasha Wright
Yield 4 servings

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.