Cold Lemon Asparagus Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
14: Asparagus spears, preferably
1/2 tsp: Dijon mustard,
-thin stalks,
1/2 tsp: Honey,
1/3 cup: Olive oil,
Salt and freshly ground,
1: Lemon, juiced
-white pepper,
Directions:
Wash, peel (if desired), and trim off the woody bases of the
asparagus. Tie the asparagus into a bundle and steam it upright in 1
1/2 inches of water. Cook 5 to 8 minutes, or until bright green and
crunchy but not limp. Rinse under cold water and drain. Whisk the
oil, lemon juice, mustard, and honey in a bowl until emulsified. Add
salt and pepper to taste. Drizzle over the cold asparagus spears just
before serving.
From: Grill Book by Kelly McCune Meal Mastered by R. Thompson
Submitted By ROBERT MILES On 04-01-95
Source from luhu.jp
asparagus. Tie the asparagus into a bundle and steam it upright in 1
1/2 inches of water. Cook 5 to 8 minutes, or until bright green and
crunchy but not limp. Rinse under cold water and drain. Whisk the
oil, lemon juice, mustard, and honey in a bowl until emulsified. Add
salt and pepper to taste. Drizzle over the cold asparagus spears just
before serving.
From: Grill Book by Kelly McCune Meal Mastered by R. Thompson
Submitted By ROBERT MILES On 04-01-95
Source from luhu.jp
Tags
Vegetables