| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Vegetables |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Asparagus; tough stems trimmed |
| 2 |
tb |
Red wine vinegar |
| 2 |
|
Shallots; chopped |
| 3 |
|
Cloves garlic; chopped |
| 1 |
tb |
Chopped fresh thyme |
| 1 |
ts |
Orange juice concentrate |
| 1 |
tb |
Grainy mustard |
| 1/3 |
c |
Extra-virgin olive oil |
|
|
Salt and black pepper to taste |
INSTRUCTIONS
Bring 2 quarts of salted water to a boil in a large stockpot. Add asparagus
and cook until it is crisp-tender, 3 or 4 minutes, depending on the size.
Drain and shock in cold ice water. Set aside.
In a bowl combine vinegar, shallots, garlic, thyme, orange juice
concentrate, and mustard. Slowly whisk in the oil to blend well. Season
with salt and pepper.
Pour mixture over asparagus. Let marinate while you light the coals or
start the grill.
To make the grilling easier, you can place the asparagus on skewers,
running a skewer through each end of the spear and fitting about 5 spears
on each pair of skewers. Grill the asparagus on each side just to mark it,
1 or 2 minutes per side. Remove from the grill. Serve warm or at room
temperature. Serves 4
Posted to KitMailbox Digest by J Pellegrino <gigimfg@ix.netcom.com> on May
08, 1998
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