A nice change-up to the standard steamed asparagus. A good way to introduce this vegetable to those who swear they don’t eat it.
INGREDIENTS:
1 lb asparagus
1/2 tsp salt
1 tbs finely chopped red onion
1 tbs vinegar – balsamic, sherry, or red wine
1 tsp lemon juice
1/2 tsp Dijon mustard
1 dash salt
1 dash pepper
3 tbs olive oil
DIRECTIONS:
1. Bring about 2 inches of water to a boil in a skillet large enough to lay asparagus flat and add salt.
2. Meanwhile rinse asparagus in cold water and remove bottom 1/3 of each stalk.
3. Place spear tops in the boiling water. Return water to a boil, then lower heat and simmer gently for 5-7 minutes. Asparagus should be slightly crisp when finishing cooking, don’t overcook.
4. Drain asparagus and place in a serving dish.
5. In a small bowl combine chopped onion with the vinegar, lemon juice, mustard, salt and pepper. Whisk in olive oil. Pour over warm asparagus. Allow to stand at room temperature until cool, serve immediately.
Prep: 5 minutes
Cook: 10 minutes
Serves: 6