Marinated asparagus #1
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Fresh asparagus; cleaned |
| 2 | teaspoons | Lemon juice |
| 1 | teaspoon | Dijon mustard |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 1 | Clove garlic; crushed | |
| ⅓ | cup | Olive oil |
| 1½ | teaspoon | Red wine vinegar |
| Pimiento strips | ||
Directions
Arrange asparagus in a steaming basket. Cover and cook over boiling water 5 minutes or until crisp-tender. Drain. Combine lemon juice, mustard, salt, pepper and garlic, stirring well; gradually add oil and vinegar, whisking well. Place asparagus in a 12 x 8 x 2-inch baking dish; add marinade. Cover and refrigerate 3 hours or overnight. Drain asparagus. Arrange on a serving platter; garnish with pimiento strips. Makes 8 servings.
Posted to recipelu-digest by "Diane Geary." <diane@...> on Feb 4, 1998