| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Asparagus, Vegetables | 8 | Servings | |
INGREDIENTS
| 2 | lb | Fresh asparagus; cleaned |
| 2 | ts | Lemon juice |
| 1 | ts | Dijon mustard |
| 1/4 | ts | Salt |
| 1/8 | ts | Pepper |
| 1 | Clove garlic; crushed | |
| 1/3 | c | Olive oil |
| 1 1/2 | ts | Red wine vinegar |
| Pimiento strips |
INSTRUCTIONS
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@keyway.net> on Feb 4, 1998
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