Asparagus Salad with Dijon Vinaigrette
Tender asparagus dressed in a tangy Dijon vinaigrette, finished with fresh chives for a crisp and elegant side.
Allowed for Ideal Protein phases 1 to 3.
Ingredients
- 4 cups Asparagus, stems trimmed
- 2 tsp. White Wine
- 1 tsp. Dijon Mustard
- ½ Shallot, finely minced
- ¼ tsp. Fine Sea Salt
- 1 tbsp. Olive Oil
- 2 tbsp. Chives, finely chopped
Preparation
Step 1
Bring a pot of salted water to a boil, add asparagus, and cook for 2–3 minutes until just tender-crisp.
Step 2
Immediately transfer to an ice bath to stop cooking, then drain well.
Step 3
In a small bowl, whisk together white wine, dijon mustard, shallot, and sea salt.
Step 4
Slowly drizzle in olive oil while whisking continuously until the vinaigrette is emulsified.
Step 5
Arrange asparagus on a serving plate. Drizzle with the Dijon vinaigrette.
Step 6
Serve immediately and enjoy!
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