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Ryan Ostrander

servings – (4)

1 pound of fresh asparagus spears
1 medium orange bell pepper
1 small or medium red onion
1 lemon
1 lime
1 orange
1/4 cup vinegar
2 tablespoons of dijon mustard


  • preheat grill to 375 degrees
  • prepare vegetables for grilling by trimming off rough ends of asparagus, cutting the pepper in half and removing the seeds, and slicing the onion.
  • grill asparagus for only 2 or three minutes. (you still want it crunchy).continue grilling the onion and the pepper until they are flavored but still crunchy. place in refrigerator to cool down.
  • zest the lemon, lime, and orange and set aside.
  • squeeze juice from the lemon, lime, and orange and set aside.
  • combine vinegar ,dijon mustard, salt, pepper, citrus juices.
  • chop the onion and pepper then cut the asparagus into thirds.
  • combine dijon vinaigrette, citrus zest, and vegetables, then toss until evenly coated.

64.25 Calories
3.18 grams Protein
.78 grams Fat