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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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This dressing for vegetables is so easy, I make it the night before Thanksgiving to save time. We like it over asparagus, but try serving it with green beans or broccoli for an equally delicious and eye-pleasing side dish. -Brigitte Hinz, Sun City, Arizona Ingredients:
1-1/2 cups mayonnaise |
2/3 cup heavy whipping cream |
1/2 cup chopped green onions |
1/2 cup minced fresh parsley |
1 can (2 ounces) anchovy fillets, drained, optional |
2 tablespoons minced chives |
2 tablespoons lemon juice |
2 pounds fresh asparagus spears, trimmed |
Directions:
1. In a blender, combine the first seven ingredients; cover and process until smooth. Cover and refrigerate for at least 1 hour.
2. In a skillet, cook asparagus in a small amount of water for 3-4 minutes or until crisp-tender; drain well. Spoon dressing over asparagus. Refrigerate leftover dressing. Yield: 6 servings (2-1/2 cups dressing).
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