Grilled Asparagus Bundles with Dijon-Orange Vinaigrette
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Serves 4

An elegant yet simple way to dress up asparagus. Grilled spears are tied together with chives and topped with a flavorful orange vinaigrette.

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    Ingredients: 
    • 2 tablespoons honey or apricot paste (dried apricots soaked in water to soften and blended)
    • 4 teaspoons Dijon mustard
    • 1 tablespoon brown rice vinegar
    • 1 tablespoon orange juice
    • 2 teaspoons minced fresh tarragon
    • 1 1/2 teaspoon minced shallot
    • 1/2 teaspoon grated orange zest
    • Pinch ground black pepper
    • 1 bunch asparagus, trimmed
    • Chives
    • 1/4 cup chopped peeled orange or mandarin
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    Method: 

    Prepare a grill or grill pan for medium-high-heat cooking.

    To make the vinaigrette, whisk together honey, mustard, vinegar, juice, tarragon, shallot, zest and pepper in a small bowl. Set aside. Grill asparagus until browned and tender, 4 to 8 minutes, turning halfway through cooking. Separate grilled asparagus into 4 bundles and tie each with chives. Drizzle with vinaigrette and top with chopped orange.

    Nutritional Info: 
    Per Serving:60 calories (0 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 360mg sodium, 13g carbohydrate (2g dietary fiber, 4g sugar), 2g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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