Wednesday, July 16, 2008
A deliciously quick and easy way to serve fresh asparagus that everyone can enjoy. Serve warm or cold as an appetizer or a side dish. Recipe serves 2-4.
1 tablespoon Dijon mustard
4 tablespoons red wine vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Finely chopped parsley and snipped fresh chives to taste
1/2 cup olive oil
1 bunch asparagus
1. For the vinaigrette, measure mustard into bowl. Whisk in vinegar, sugar, salt, pepper and herbs to taste.
2. Continue whisking, slowly adding oil until mixture thickens. Cover until ready to use.
3. Remove the hard, cut ends of asparagus by breaking or cutting. Nodules should be trimmed from the thick part of the spear with a vegetable peeler or knife. Steam for 5-10 minutes until tender but crisp.
4. Arrange on a plate and drizzle with vinaigrette.