Asparagus with Maple Pecan Vinaigrette

  • Yield: 4 servings

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.


1large bunch medium-thick asparagus, trimmed
Salt, to taste
1/4cup extra-virgin olive oil
2teaspoons Dijon style mustard
1tablespoon maple syrup
2tablespoons apple cider vinegar
2tablespoons 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.

Nutritional Info *per serving

  • Calories 196
  • Fat 17g
  • Saturated Fat 2g
  • Cholesterol 0mg
  • Sodium 34mg
  • Carbohydrate 9g
  • Fiber 3g
  • Sugars 6g
  • Protein 3g