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Asparagus With Mustard Vinaigrette Recipe
1 pound fresh asparagus, preferably thin spears
2 teaspoons Dijon-style mustard
3 tablespoons red wine vinegar
1 teaspoon granulated sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon minced fresh parsley
2 tablespoons olive oil
Wash asparagus and trim the ends.
If stems are tough, remove the outer layer with a vegetable peeler.
Drop asparagus into boiling water and cook approximately 8 minutes or until desired texture is reached; drain.
Measure mustard into a bowl.
Whisk in vinegar, sugar, salt, pepper, and parsley.
Whisk in olive oil until mixture is blended.
Pour over cooked asparagus.
Serve warm.
Carbs 3.
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