Written by Di Bauer December 7, 2001, Updated by Andrew DiMino January 4, 2015
Low-Carb, Gluten-Free, Paleo, Primal, Vegetarian, Nut-Free
This Low-Carb Gluten-Free Dijon Asparagus recipe pairs well with beef and fish and makes a great addition to any holiday table.
If asparagus is out of season, feel free to substitute with organic frozen asparagus.
Easy to make and absolutely delicious, this dish is also a powerhouse of nutrition.
Dijon Asparagus Low-Carb Keto Gluten-Free RecipePrint
Dijon Asparagus Low-Carb Gluten-Free Recipe
This Low-Carb Gluten-Free Dijon Asparagus recipe pairs well with beef and fish and makes a great addition to any holiday table. If asparagus is out of season, feel free to substitute with organic frozen asparagus. Easy to make and absolutely delicious, this dish is also a powerhouse of nutrition.
- Prep Time: 3 hours 15 mins
- Cook Time: 10 mins
- Total Time: 3 hours 25 mins
- Yield: 8 1x
- Category: Low-Carb, Gluten-Free, Paleo, Primal, Vegetarian, Nut-Free
- 2 1/2 pounds Asparagus spears, fresh
- 3 teaspoons Dijon mustard
- 6 tablespoons wine vinegar
- 4 tablespoons grass-fed butter, melted
- 6 tablespoons water
- 1 teaspoon dried parsley
- Salt and pepper to taste
- If asparagus are very thick, peel them starting about 2 inches down from the tip of the stalk. If the asparagus is thin, there is no need to peel.
- Cut the asparagus to fit into your steamer basket.
- Cover and steam until the asparagus begins to turn bright green but is still crisp. At this point the asparagus will be slightly undercooked but perfect for our needs.
- Rinse asparagus with cold water, drain well and set aside.
- Combine the mustard and vinegar in a small bowl. Add the melted butter, water, parsley, salt, and pepper. Whisk the sauce ingredients to combine them thoroughly.
- Place the almost-cooked and drained asparagus spears in a large bowl. Pour the sauce over the asparagus spears and toss them gently to thoroughly coat the spears with the dressing.
- Cover the bowl tightly with plastic wrap or a snap-on lid and chill the asparagus for several hours or overnight, gently tossing occasionally to redistribute the sauce and thoroughly marinate the asparagus spears.
- Place the asparagus spears in a microwave proof casserole or serving dish and pour the sauce over them. Cover the casserole or serving dish with a lid or with plastic wrap and microwave on high for 3 to four minutes, or until the asparagus is crisp tender and the sauce is hot.
- Serve immediately.
Recipe can be doubled.
To make ahead, just follow the recipe directions, and marinate the asparagus spears overnight rather than for just 3 hours.
- Serving Size: 1 cup
- Calories: 71
- Sugar: 0g
- Sodium: 84mg
- Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 2g