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Asparagus Vinaigrette

Microwave.Lady's picture
Ingredients
  Fresh asparagus spears 2 Pound, trimmed and large scales removed
  Water 1⁄4 Cup (4 tbs)
  Vegetable oil 1⁄2 Cup (8 tbs)
  Vinegar 2 Tablespoon
  Lemon juice 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Worcestershire sauce 1⁄2 Teaspoon
  Chopped fresh mushrooms 1⁄2 Cup (8 tbs)
  Hard cooked egg yolks 2 , mashed
  Sliced pimiento stuffed olives 2 Tablespoon
  Snipped fresh parsley 1 Tablespoon
Directions

Arrange asparagus with tender tips toward center of 10-inch square casserole.
Add water.
Cover.
Microwave at High for 8 to 12 minutes, or until asparagus is tender-crisp, rearranging spears once.
Drain.
Set aside.
In 2-cup measure, blend oil, vinegar, lemon juice, salt and Worcestershire sauce.
Microwave at High for 1 1/2 to 2 minutes, or until mixture boils.
Stir in mushrooms, egg yolks, olives and parsley.
Arrange asparagus on serving platter.
Pour oil and vinegar mixture over asparagus.
Cover with plastic wrap.
Chill for at least 4 hours before serving.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Method: 
Microwaving
Dish: 
Sandwich
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Asparagus
Interest: 
Party, Healthy
Preparation Time: 
240 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
2

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