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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Vegetables / Number of Servings: 8 |
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Directions: Fill large skillet with enough water to cover asparagus. Add 1/2 teaspoon
salt. Bring to boiling. Add asparagus. Return to boiling. Add asparagus.
Return to boiling. Lower heat; simmer 3 to 5 minutes or until crisp-tender
and knife tip can be inserted easily into thick end.
Drain asparagus. Rinse with cold water; drain. Arrange on platter.
Combine olive oil, vinegar, mustard, garlic, sugar, remaining 1/4
teaspoon salt, and pepper in bowl. Pour over asparagus.
| Ingredients:
2 Pound(s) Asparagus, peeled & trimmed
3/4 Teaspoon(s) Salt
1/4 Cup(s) Olive Oil
2 Tablespoon(s) White Wine Vinegar
2 Teaspoon(s) Dijon Mustard
1 Centiliter(s) Garlic, finely chopped
1/4 Teaspoon(s) Sugar
1 Pinch(s) Pepper |
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