An elegant spring vegetable and the inspiration for the cover on, “The Best of the Best and More”
Asparagus VinIagrette An elegant spring vegetable.
2015-11-02 09:30:38
- 1 LB. FRESH ASPARAGUS 500 g
- DRESSING
- 1 TBSP. DIJON MUSTARD 15 mL
- 2 TBSP. WHITE WINE VINEGAR 30 mL
- 3 TBSP. FRESH LEMON JUICE 45 mL
- 1 TSP. SUGAR 5 mL
- SALT & PEPPER TO TASTE
- 1⁄3 CUP VEGETABLE OIL 75 mL
- LEMON ZEST
- Before credit cards, we always knew exactly how much we were broke.
- Look for this great recipe and more in The Best of The Best and More.
- TO PREPARE ASPARAGUS: PLACE ASPARAGUS IN SMALL AMOUNT OF BOILING WATER AND COOK FOR 2 MINUTES. (ASPARAGUS WILL TURN BRIGHT GREEN AND SHOULD STILL BE CRUNCHY.) REMOVE ASPARAGUS AND PLUNGE INTO ICE WATER. WHEN COOL, DRY AND PLACE ON SERVING PLATTER.
- TO PREPARE DRESSING: PLACE ALL INGREDIENTS IN A BOWL AND WHISK TOGETHER. POUR OVER ASPARAGUS AND GARNISH WITH LEMON ZEST.
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Before credit cards, we always knew exactly how much we were broke.
Look for this great recipe and more in The Best of The Best and More.