Asparagus with Maple Pecan Vinaigrette

  • Yield 4 servings

Lightly steamed asparagus with a sweet-tart drizzle is a thing of beaty.

Serve on a bed of field greens or arugula. If you like, add some crumbled gorgonzola or goat cheese over the top of the asparagus before serving.


1 large bunch medium-thick asparagus, trimmed
Salt, to taste
1/4 cup extra-virgin olive oil
2 teaspoons Dijon style mustard
1 tablespoon maple syrup
2 tablespoons apple cider vinegar
2 tablespoons chopped pecans
Salt and freshly ground black pepper, to taste


  1. Steam or boil asparagus. To steam, place in a steamer basket just above water, cover and cook about 10 minutes depending on size. To boil, barely cover with lightly salted water and boil gently 5 to 7 minutes until just tender. After boiling or steaming, rinse in ice water until chilled. Drain and reserve on a serving plate.
  2. Combine oil, mustard, syrup, vinegar, pecans, salt and pepper and pour over asparagus spears; serve.



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