Sign up to receive a weekly peek inside our kitchen.

Asparagus with Lemon-Mustard-Garlic Vinaigrette

Debra Redalia



Sometimes all it takes is a simple, flavorful little dressing to make routine vegetables interesting.

That was the challenge I gave myself this week.

And it didn’t take me long to come up with this sauce that contains some of my favorite flavors to put over springtime asparagus.

I’m eating this tonight over warm asparagus fresh from the steamer.

Cold leftovers that have been marinating overnight are going in a salad for lunch tomorrow with chicken and cucumbers over lettuce.

Healthy food can always be delicious and different when you use some creativity.

This sauce can be used on asparagus or any other vegetable hot, warm or cold, or a crisp cold salad.



  • 1 pound asparagus 1
  • /8 teaspoon grated lemon rind (from an organic lemon)
  • 1 small clove garlic, grated with a fine grater
  • 1 small clove shallot, grated with a fine grater
  • 1 tablespoon lemon juice
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 teaspoons organic extra virgin olive oil (optional)



  1. You’ll want to remove the root end of the asparagus spears. Rather than cutting the ends off, I hold one end of the spear in each hand and snap. It will break at exactly the point where the asparagus starts to become tender. Snap or cut the spears into pieces 2-3 inches long. Steam over boiling water until they reach your preferred doneness. I like mine to still be a little crisp. That was about 5 minutes.
  2. Mix the remaining ingredients in a small bowl or jar. I mixed mine in a jar and then put the other half of the asparagus right in the jar with the dressing to marinate overnight.