| 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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