Grilled Asparagus Bundles with Dijon-Orange Vinaigrette
Serves 4
Time 15 min
An elegant yet simple way to dress up asparagus. Grilled spears are tied together with chives and topped with a flavorful orange vinaigrette. Watch our how-to video.
Special Diets:
Ingredients
- 2 tablespoons honey or apricot paste (dried apricots soaked in water to soften and blended)
- 4 teaspoons Dijon mustard
- 1 tablespoon brown rice vinegar
- 1 tablespoon orange juice
- 2 teaspoons minced fresh tarragon
- 1 1/2 teaspoon minced shallot
- 1/2 teaspoon grated orange zest
- ground black pepper, pinch of
- 1 bunch asparagus, trimmed
- Fresh chives
- 1/4 cup chopped peeled orange or mandarin
Method
Prepare a grill or grill pan for medium-high heat cooking.
To make the vinaigrette, whisk together honey, mustard, vinegar, juice, tarragon, shallot, zest and pepper in a small bowl. Set aside.
Grill asparagus until browned and tender, 4 to 8 minutes, turning halfway through cooking.
Separate grilled asparagus into 4 bundles and tie each with chives.
Drizzle with vinaigrette and top with chopped orange.
Nutritional Info:
Per serving: 60 calories (0 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 360mg sodium, 13g carbohydrates (2g dietary fiber, 4g sugar), 2g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 2 tablespoons honey or apricot paste (dried apricots soaked in water to soften and blended)
- 4 teaspoons Dijon mustard
- 1 tablespoon brown rice vinegar
- 1 tablespoon orange juice
- 2 teaspoons minced fresh tarragon
- 1 1/2 teaspoon minced shallot
- 1/2 teaspoon grated orange zest
- ground black pepper, pinch of
- 1 bunch asparagus, trimmed
- Fresh chives
- 1/4 cup chopped peeled orange or mandarin