Monday, October 29, 2012

Dijon-dressed Asparagus

I had a few requests for this recipe following the picture posted on my last entry "Grown-Up Mac N Cheese".

This is a simple side dish that can be whipped up in less than 10 minutes. Asparagus is a great spring veggie, and it is seen a lot at Easter time (or at least in my family it is).  My dad makes the best asparagus EVER!  I was brought up on his asparagus and only wanted my asparagus done like daddy made.  I (nor my family) will eever forget this story, so I feel compelled to share it with all of you before I give you a new asparagus recipe.

One night my family went out to dinner at a pretty fancy restaurant.  Already a major foodie, I ordered for myself, a steak with mashed potatoes and asparagus (thinking it would be like daddy's).  Well out comes my order and I noticed the asparagus didn't look anything like daddy's!  They didn't cut it, and well, it didn't taste like daddy's white wine, with butter and caper dressed asparagus.  It was just plain old steamed asparagus.  BLECH!  When our waiter came to ask us how we were enjoying our meal, I was not afraid to speak up... "I don't like the asparagus... It's lonely!"  (Gosh I was so friggin cute!) My parents chuckled and explained that it just wasn't what I was used to...

Well now, I like asparagus... just plain old steamed asparagus, but this recipe is not that, though it does start off with you steaming your asparagus!

For this recipe, you'll need:

1-lb asparagus, tough ends trimmed
1 TBS Dijon mustard
1 TBS minced shallots
1 TBS white vinegar
1 TBS liquid aminos (or soy sauce)
3 TBS olive oil

In a bowl combine the mustard, shallots, vinegar, and liquid aminos(or soy sauce).  Whisk in the oil, until fully emulsified, and set aside. 

Steam the asparagus until tender, about 5 min.  If serving hot, transfer to a serving platter, drizzle with the vinaigrette, and serve at once.

If serving chilled, run the asparagus under cold water to stop the cooking process. Drain on paper towels then cover and refrigerate until chilled.  Again, transfer to a serving platter and drizzle with the vinaigrette.



I enjoyed mine served hot but it would be great cold at a buffet lunch or brunch!  Also, the vinaigrette also makes for a great salad dressing!

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