| 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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