Dijon Asparagus Low-Carb, Keto, Gluten-Free Recipe

Di Bauer January 4, 2015 Recipes, Side Dish Recipes Leave a comment 635 Views

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 Recipe

Dijon Asparagus Low-Carb Gluten-Free Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

Author: Di Bauer
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

Ingredients

Units Scale

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

Cook Mode Prevent your screen from going dark

Instructions

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.