Asparagus with Mustard Dressing and Capers

This dish tastes yummy both room temperature and cold. I also sometimes use the last eight ingredients of this recipe for mixed green salads sprinkled with the lemon zest and capers because it tastes yummy too



  • 1 lb. asparagus, trimmed
  • 2 hard boiled egg "yolks"
  • 1 tsp. Dijon mustard
  • 1 medium lemon, zested and juiced
  • 1 Tbsp. white wine vinegar
  • 1/2 tsp. paprika
  • salt and pepper to taste
  • 1/4 cup olive oil
  • 1 Tbsp. capers


Bring a medium pot to boil, add the asparagus and boil until just tender, about 2 to 3 minutes. Drain and set aside.

Meanwhile, place the egg yolks in a small bowl and mash them with a fork until there are no clumps. Add the mustard, lemon juice, vinegar, paprika, salt and pepper, and whisk until smooth. Drizzle in the olive oil, while whisking, to make a creamy dressing.

Place the asparagus on serving plate(s) and sprinkle the lemon zest and capers over the asparagus. Drizzle with the dressing and serve.

By Deeli from Richland, WA

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April 15, 20100 found this helpful


  • 2 lb. fresh asparagus (trimmed)
  • 3 Tbsp. butter (cubed)
  • Salt and Pepper (to taste)
  • 1 cup sour cream
  • 1/4 cup Dijon mustard

  • 2 Tbsp. red wine vinegar
  • 2 tsp. sugar or sweetener
  • 1/8 tsp. crushed red pepper flakes


Place asparagus in a shallow baking pan, dot with butter. Sprinkle with salt and pepper. Cover and bake at 400 degrees F for 20-25 minutes or till tender. In a microwave-safe bowl, combine the remaining ingredients. Cover and microwave on HIGH for 1-1 1/4 minutes or till heated thoroughly. Serve over asparagus. Makes: 6-8 servings.

By Terri H.

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