Asparagus with Citrus Dressing
(2) Ratings

Asparagus with Citrus Dressing

Prep Time: |
Cook Time: |
Makes: 8 servings


  • 1 lb 454 g asparagus
  • 1 1/2 tsp 7 mL salt, divided
  • 3 tbsp 45 mL orange juice
  • 2 tbsp 30 mL fresh lemon juice
  • 1 tsp 5 mL Dijon-style mustard 
  • 2 tsp 10 mL sugar
  • 1/4 tsp 1 mL freshly ground black pepper
  • 1/3 cup 75 mL

    Vegetable Oil

    Crisco® Vegetable Oil 
  • 2 finely chopped hard-cooked egg yolks (optional)


  1. Snap off the tough asparagus ends and discard. Peel ends of spears with sharp paring knife or vegetable peeler, if desired.
  2. Place 5 cups (1250 mL) of water and 1 teaspoon (5 mL) salt in a large deep skillet and bring to a boil. Add asparagus spears. Boil uncovered for 4 to 5 minutes for thin spears, or up to 8 to 10 minutes for thick spears, or until crisp-tender. Drain well. Transfer asparagus to serving plate.
  3. In a jar with a tight fitting lid, combine orange juice, lemon juice, sugar, mustard, salt and pepper; shake well. Add vegetable oil. Shake well again. Pour as much dressing as wanted over warm asparagus. Sprinkle with egg yolk, if desired. Serve at room temperature.


  • Note: The salad can also be served chilled. Do not top spears with dressing until just prior to serving.