| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Garden1 |
4 |
servings |
INGREDIENTS
| 1 1/2 |
lb |
Fresh asparagus spears; trimmed, |
|
|
Blanched in salted water; cooled |
| 1/4 |
c |
Seasoned rice vinegar |
| 1 |
ts |
Dijon mustard |
| 1 |
ts |
Minced garlic |
|
|
Juice of 1 lemon |
| 1/4 |
c |
Olive oil |
| 1/4 |
c |
Fresh basil; minced |
| 1/4 |
c |
Sun-dried tomatoes; softened, and |
|
|
Thinly sliced |
|
|
Salt and pepper |
INSTRUCTIONS
In a medium bowl, combine vinegar, mustard and lemon juice. Whisk to
blend. Add oil to emulsify. Add sun-dried tomatoes, basil, garlic,
and salt and pepper. Pour over blanched asparagus. Serves 4.
Recipe Source: Home & Garden TV -- Home Grown Cooking
Formatted for MasterCook by Nancy Berry - cwbj78a@prodigy.com
Converted by MM_Buster v2.0l.
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