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Grilled Asparagus with Mustard Vinaigrette
Description
by Julie Luse for the 7 Systems Plan
Serves 5 (about 8 spears each)
Ingredients
Scale
- Olive oil, to brush
- 4 Bunches (about 40 spears) asparagus, woody ends trimmed
- Freshly ground black pepper
For Mustard Vinaigrette
- 2 Tablespoons white wine vinegar
- 1 Teaspoon Dijon mustard
- 1 Teaspoon wholegrain mustard
- 1 Teaspoon extra virgin olive oil
- 1 Small garlic clove, crushed
- 1/4 Packet of Stevia powder (or just a dash)
- Salt & freshly ground black pepper
Instructions
- Place the vinegar, Dijon and wholegrain mustard, oil, garlic, and sugar in a screw-top jar.
- Season with salt and pepper and shake until combined.
- Preheat grill to medium-high.
- Lightly brush a little olive oil over the ridges of the grill.
- Place half the asparagus on the grill in a single layer.
- Cook, turning occasionally, for 2-3 minutes or until lightly browned and tender crisp.
- Transfer to a serving dish. Repeat with the remaining asparagus.
- Drizzle asparagus with dressing and season with pepper.
Nutrition
- Serving Size: About 8 spears with vinaigrette
- Calories: 61
- Sugar: 1.9g
- Sodium: 33.6mg
- Fat: 4.6g
- Carbohydrates: 4.2g
- Protein: 2.4g
Keywords: Grilled Asparagus with Mustard Vinaigrette, Teresa's 7 Systems Kitchen, Dr. Pat Luse, The 7 Systems Plan, Olive Oil, Asparagus, White Wine Vinegar, Dijon Mustard, Wholegrain Mustard
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