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This recipe has not been tested by the Chatelaine Test Kitchen.
Ingredients
- 1 lb (500 g) asparagus
- 1 tsp (5 mL) salt
- 3 tbsp (45 mL) extra virgin olive oil
- 1 tsp (5 mL) Dijon mustard
- 1 tbsp (15 mL) red wine vinegar
- Pinch of chopped parsley
- Pinch of salt and pepper
- Put the kettle on. Get asparagus and bend the base of each stalk to click the woody ends off, leaving you with the tender tips. Pour boiling water from the kettle into a saucepan and add salt and all the asparagus. Place a lid on, bring back to the boil and cook for 1 to 21/2 minutes, depending on how thick your asparagus spears are. Put olive oil, Dijon mustard, red wine vinegar and parsley into a bowl and whisk together with a pinch of salt and pepper. Drain the asparagus, place on a serving dish and drizzle over the vinaigrette, making sure that all the spears are coated.
Sorry, there is no nutrition information available for this recipe.
User comments (2)
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I did these on the barbe with 1/2 the dressing to steam in and then finished off with the rest of the dressing and a touch of parmesan
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Yumm! This was very good.
