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Dijon Vinaigrette Asparagus


Category: Salads

This simple yet elegant dish makes a great addition to any menu. After a long winter, asparagus is one of the first vegetables to make a spring appearance!

  • Recipe
  • My Notes
  • Nutrition Facts
  • Ratings & Comments (11)


2 pounds asparagus, tough ends removed
1/2 cup water
2 tablespoons pine nuts
For the Dressing (see note):
1/4 cup balsamic vinegar
1/4 cup walnuts
1/2 cup raisins
1 teaspoon Dijon mustard
2 cloves garlic, pressed
2 tablespoons chopped red onion


Place asparagus in a large skillet; add 1/2 inch of water. Bring to a boil, reduce heat; cover and simmer for 3-5 minutes until crisp-tender.

Drain asparagus and arrange in a shallow dish. Combine water, vinegar, walnuts, raisins, mustard and garlic in a food processor or high-powered blender and process until smooth. Stir in red onion and pour over asparagus. Let stand at room temperature for 1-2 hours before serving.

Sprinkle with pine nuts before serving.

Note: For your convenience, Dr. Fuhrman makes a line of healthful salad dressings. Dr. Fuhrman's Almond Balsamic Dressing or Dr. Fuhrman's Walnut Vinaigrette Dressing (about 3/4 cup) can be substituted in this recipe.

My Notes: (Click Edit to enter your notes about this recipe)

Serves 4

Per Serving:

Calories 195
Protein 8 g
Carbohydrates 28 g
Sugars 18 g
Total Fat 8.1 g
Saturated Fat 0.8 g
Cholesterol 0 mg
Sodium 27 mg
Fiber 6.2 g
Beta-Carotene 1020 ug
Vitamin C 14 mg
Calcium 81 mg
Iron 5.8 mg
Folate 129 ug
Magnesium 63 mg
Potassium 684 mg
Zinc 1.8 mg
Selenium 6.4 ug

My Rating: 
(click on a star to select your rating)


05/12/2011 01:20 PM

Rated this recipe:

My husband and I both loved this. It was finger-lickin good! We were picking up the asparagus spears with our hands to eat them, and my husband commented that this was dangerous because it was so good that we were running the risk of biting off a sauce covered finger when we got to the end of the asparagus spear!


06/01/2011 11:09 AM

Rated this recipe:

I have made this recipe twice now and it is fantastic and super easy. I added more balsamic vinegar to the dressing to thin it out. The dressing is great and can be used for any salad.


07/01/2011 01:21 PM

Rated this recipe:

This WAS super easy. I didn't have the luxury of letting the flavors meld & mellow for 2 hours, since it was after work. It was VERY TASTY. Loved it!


09/01/2011 07:08 PM

Rated this recipe:

I have just tried something new with this recipe, the asparagus is hot, and in a corn tortilla, with just a tiny bit of the vinaigrette inside the corn tortilla with the asparagus. (I added 1/2 of a chipoltle pepper chopped to 2 tablespoons of the viniagrette...just for a spicy hot kick) It was great! You might add some cilantro... and cabbage too? Woo Hoo!


04/14/2012 06:47 PM

Rated this recipe:

This was AMAZING! I am thinking about making up the sauce to use as a dressing for salads.


05/09/2013 01:25 PM

Rated this recipe:

I made a double batch of sauce and used it for my lunch salad. Delicious!


12/23/2013 05:11 PM

Rated this recipe:

This is one of my all time favorite Dr. Fuhrman recipes! It is absolutely delicious!! I prefer to cut the raisin portion in half so it's more tangy and less sweet. This dressing is great as a dip for raw or cooked veggies. I'm going to try it as a salad dressing.


01/05/2014 07:22 PM

Rated this recipe:

This is super simple and very delicious!


06/16/2016 09:30 PM

Rated this recipe: (no rating)

This is one of my favorites. Great as a side dish. Add 1/2 cup almond milk to it and it becomes a great salad dressing.


09/16/2017 03:37 AM

Rated this recipe:

 Excellent. Gourmet dish! 


06/24/2018 06:58 PM

Rated this recipe:

I enjoyed this recipe; my husband did not. I didn't let the recipe sit as suggested which I will do next time. I think I will blend everything then add just enough balsamic to get the dressing smooth. I will definitely make this again.