Asparagus with Maple Lemon Dijon Vinaigrette


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Portions: 4


  • 1 bunch asparagus
  • 3 tablespoons lemon juice
  • 2 tablespoons maple syrup preferably amber
  • 1 tablespoon Dijon mustard
  • 1/2 cup extra virgin olive oil
  • salt and pepper


  1. Blanch a bunch of asparagus, cool off in iced water, strain and set aside.
  2. In a bowl, combine the lemon juice, the Dijon mustard, the maple syrup and the extra virgin olive oil.
  3. Salt and pepper before pouring over the asparagus
  4. Garnish with a sprinkling of maple flakes.