Recipe information
Yield
serves 4
Ingredients
1 pound asparagus, tough ends trimmed
2 tablespoons mayonnaise
1 tablespoon olive oil
1 tablespoon white-wine vinegar
1 tablespoon Dijon mustard
Coarse salt and ground pepper
Preparation
Step 1
Prepare a large ice-water bath. Set a steamer basket in a large pot filled with 1 inch boiling water. Add asparagus, cover, and cook until crisp-tender, 2 to 6 minutes (depending on thickness). Immediately plunge asparagus into the ice bath and let cool. Drain and pat dry with paper towels and transfer to a serving platter.
Step 2
Stir together mayonnaise, oil, vinegar, and mustard. Season with salt and pepper. Drizzle over asparagus and serve immediately.
nutrition information
Step 3
(Per Serving)
Step 4
Calories: 110
Step 5
Fat: 9g (1.3g Saturated Fat)
Step 6
Protein: 2.5g
Step 7
Carbohydrates: 4.7g
Step 8
Fiber: 2.4g
