Yield: 8 Servings
Measure | Ingredient |
---|---|
2 pounds | Fresh asparagus; cleaned |
2 teaspoons | Lemon juice |
1 teaspoon | Dijon mustard |
¼ teaspoon | Salt |
⅛ teaspoon | Pepper |
1 \N | Clove garlic; crushed |
⅓ cup | Olive oil |
1½ teaspoon | Red wine vinegar |
\N \N | Pimiento strips |
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