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Looking to level up your veggies? Give your side dish of greens a boost for dinner tonight with our Creamy Dijon Asparagus. It cooks up in just minutes and the creamy, sweet sauce has just a bit of a tang that pairs perfectly with the crisp richness of the hearty asparagus.
Asparagus is a great Veggies Early & Often choice because it’s packed with antioxidants and vitamin C. It’s also a useful source of fiber, potassium, folate, and vitamin K, which helps support bone health. One cup of asparagus also contains three grams of protein!
For this recipe, you’ll need one pound of the spears. Don’t forget to cut the woody stems off at the end! It tends to get pretty tough and fibrous close to the end of the stalk. As a general rule, come up a couple of inches or so, where it begins to bend easily in your hand to make your cut. Do the whole bunch at once to save time. Now, let’s get started:
First, you’ll need to cook the asparagus in a shallow skillet. Add about one inch of water and bring it to a boil.
Next, add the trimmed asparagus. Cover the skillet with a lid and let it cook for 3 to 4 minutes.
While that’s going, grab a small bowl to mix up the sauce. Combine the mayonnaise, mustard, and a squeeze of lemon juice. Stir to combine.
Now, drain the water and transfer the asparagus to a serving platter.
If your child is helping, let them manage this last step! Spoon (or drizzle) the Dijon sauce over the asparagus before digging in.
*This recipe is veggie-forward and approved by the Partnership for a Healthier America to meet the Veggies Early & Often guidelines. Approved 4/3/23.