Asparagus 'n' Vinaigrette |
|
 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
Living in the Midwest, we anticipate spring treats like fresh asparagus all winter long, affirms Mickey Kelly, Burnsville, Minnesota. Our three small children can't help but snitch a taste when this dish is chilling in the fridge. I use the vinaigrette dressing on salads, sliced tomatoes and other steamed vegetables as well. Ingredients:
2 pounds fresh asparagus, trimmed and cut into 2-inch pieces |
2 green onions, thinly sliced |
2 tablespoons olive oil |
2 tablespoons red wine vinegar |
1/2 teaspoon reduced-sodium teriyaki sauce |
1/2 teaspoon sugar |
1/2 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. Place asparagus in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover; steam for 4-6 minutes or until crisp-tender. Immediately rinse in cold water. Place asparagus and green onions in a bowl.
2. Whisk together the oil, vinegar, teriyaki sauce, sugar, salt and pepper. Pour over asparagus mixture; toss to coat. Cover and refrigerate for at least 2 hours. Stir before serving. Yield: 6 servings.
|
|