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Asparagus with Dijon Vinaigrette


Fresh Asparagus, is a sure sign of spring. This recipe was found in the Star Tribune Taste section from a few years back.  

Ingredients

2 teaspoons Dijon Mustard
2 tablespoons red, white or rice wine vinegar
2 tablespoon extra virgin olive oil
1 clove minced garlic
1/4 teaspoon sugar
Kosher salt and pepper to taste
1 pound asparagus, tough ends trimmed off

Instructions

Fill large skillet with enough water to cover asparagus. Add 1/4 teaspoon of salt.  Bring to boiling.  Lower heat. Simmer 3-5 minutes or until al dente. Drain. Rinse with cold water.  Drain, arrange on platter.

Combine mustard, vinegar, oil, garlic, sugar, salt and pepper in a small bowl.  Pour over asparagus and marinate in the refrigerator until ready to serve.

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