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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Vegetables / Course: side dish / Number of Servings: 8 |
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Directions: Stir together vinegar, oil and mustard in a large bowl. Set aside while
cooking asparagus.
Heat 2 in. water and half the salt to boiling in a large, deep skillet.
Break or slice off the tough lower stems of the asparagus spears. Rinse and
place half the spears in the boiling water. Cover and cook 5 to 6 minutes,
or just until tender crisp. Transfer asparagus with tongs or a slotted
spatula to the bowl with the vinegar mixture.
In fresh boiling water, cook remaining asparagus with the rest of the salt.
Transfer to the bowl with the vinegar mixture. Toss gently until spears are
evenly coated. Place asparagus on a serving plate. Sprinkle with cheese.
| Ingredients:
1 Tablespoon(s) Balsamic vinegar
1 Teaspoon(s) Olive oil
1 Teaspoon(s) Dijon mustard
1 Teaspoon(s) Salt
2 1/2 Pound(s) Asparagus spears
2 Tablespoon(s) Grated parmesan cheese |
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