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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