Cold lemon asparagus
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 14 | Asparagus spears, preferably thin stalks | |
| ⅓ | cup | Olive oil |
| 1 | Lemon, juiced | |
| ½ | teaspoon | Dijon mustard |
| ½ | teaspoon | Honey |
| Salt and freshly ground white pepper | ||
Directions
Wash, peel (if desired), and trim off the woody bases of the asparagus. Tie the asparagus into a bundle and steam it upright in 1½ inches of water. Cook 5 to 8 minutes, or until bright green and crunchy but not limp. Rinse under cold water and drain. Whisk the oil, lemon juice, mustard, and honey in a bowl until emulsified. Add salt and pepper to taste. Drizzle over the cold asparagus spears just before serving.
From: Grill Book by Kelly McCune Meal Mastered by R. Thompson Submitted By ROBERT MILES On 04-01-95