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Asparagus Vinaigrette

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Ingredients
  Asparagus spears 3 3⁄4 Pound
  Rice vinegar 1⁄2 Cup (8 tbs)
  Water 1⁄4 Cup (4 tbs)
  Lemon juice 1⁄4 Cup (4 tbs)
  Diced pimiento 4 Ounce, drained (1 Jar)
  Olive oil 2 Tablespoon
  Dry mustard 1 Teaspoon
  Lemon rind 1 Teaspoon, grated
  Ground white pepper 1⁄2 Teaspoon
Directions

Snap off tough ends of asparagus.
Remove scales from stalks with a knife or vegetable peeler, if desired.
Cook asparagus, covered, in a small amount of boiling water 6 to 8 minutes or until crisp-tender; drain.
Place asparagus in a 13- x 9- x 2-inch baking dish.
Combine vinegar and remaining ingredients in a small bowl; stir with a wire whisk until well blended.
Pour over asparagus.
Cover and chill thoroughly.
Transfer asparagus to a large serving platter, using a slotted spoon.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
French
Course: 
Side Dish
Method: 
Blending
Restriction: 
Vegetarian
Ingredient: 
Asparagus

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