Friday, October 23, 2009

Asparagus with Mustard Dressing

To start out with such a knock your socks recipe I was a little afraid that my second go round might prove failure. I am happy to report that was not the case.

For those of you know me, you know my love affair with mustard. This has been a long standing love affair, which explains why there are countless recipes in my book with mustard as an ingredient.

I don’t know exactly where I got this one, but I have a pretty good idea it was either Cosmo, or YM or Seventeen back when they had recipes in them (maybe they still do?) judging from the typeset.

Asparagus with Mustard Dressing

4lbs Fresh asparagus, peeled and ends trimmed
1 cup extra virgin olive oil
1/3 cup red wine vinegar (or white wine vinegar)
1 teaspoon salt
½ teaspoon ground black pepper.

No more than 4 hours before serving, fill a large saucepan ¾ full with water. Bring to a boil, add asparagus, and simmer for 3 minutes. Drain. Arrange on a serving platter. To make dressing, combine remaining ingredients in a jar with a tight fitting lid. Shade vigorously, and pour over asparagus just before serving. Makes 8-10 servings.

Ok – so first off, I made ½ the recipe because there were two of us, but I wasn’t serving a starch. Secondly, although I did follow the recipe, I prefer my asparagus steamed in a couple of inches of water resting on a steamer. This method seemed to make the stalks less crunchy then I like them in texture.

Technical stuff:
Makes 8-10 servings (original portions) as a side dish

Difficulty: Easy

Time : Less than 15 minutes

Served with (beverage): Nothing. But would have been good with summer ice tea with lemon.

Reheat Well?: Didn't try it.

Served with: Parchment Fish (see next blog)

Comments: liked it. Matched the fish well. Light, Zesty sauce.
Things I'd do differently next time: I would use my typical cooking method, but keep sauce the same.

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