Asparagus with Lemon Mustard Vinaigrette


* this recipe not suitable while detoxing *


  • 700g fresh asparagus stalks, ends trimmed and cut into two pieces
  • 2L water and 1 tsp Celtic sea salt (to cook asparagus)
  • 4 tsp fresh-squeezed lemon juice
  • 1 tsp Dijon mustard
  • 1/4 tsp salt and fresh ground black pepper, to taste
  • 1/4 cup extra-virgin olive oil


  1. Fill a large pot with water and salt, bring to a boil.
  2. Trim woody ends off the asparagus on the diagonal. Then cut in half. Each piece should be 3-4 inches long.
  3. In a small bowl mix together the lemon juice, Dijon mustard, salt, and fresh ground black pepper; slowly whisk in the olive oil until emulsified.
  4. Put trimmed asparagus into the boiling water, stir, and cook 2-3 minutes until asparagus is crisp tender. Drain asparagus into a colander then blot dry with paper towels.
  5. Arrange the asparagus piece on a serving tray, drizzle lemon-Dijon vinaigrette over, and serve.

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