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Prep Time: 180 Minutes Cook Time: 5 Minutes |
Ready In: 185 Minutes Servings: 6 |
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Makes for a pretty presentation. Prep time includes marinating time. Ingredients:
1 1/2 tablespoons red wine vinegar |
2 teaspoons fresh lemon juice |
1/2 teaspoon salt |
1/2 teaspoon sugar |
1/4 teaspoon black pepper |
1 dash cayenne pepper |
1 teaspoon dijon mustard |
1 -2 garlic clove, minced |
3 tablespoons olive oil |
1 lb fresh asparagus |
pimento strips (to garnish) (optional) or diced tomato (to garnish) (optional) |
Directions:
1. Remove the bottom third of the asparagus (woody parts of the stalk) and discard. Arrange asparagus in a steaming basket. Cover and cook over boiling water 5 minutes or until crisp-tender; drain.
2. Combine wine vinegar, lemon juice salt, sugar, black pepper, cayenne and Dijon mustard stirring well. Gradually add oil, whisking until emulisfied.
3. Place asparagus in a 12 x 8 x 2-inch baking dish; add marinade. Cover and refrigerate 3 hours or overnight. Drain asparagus.
4. Arrange on a serving platter; garnish with pimiento strips or tomatoes if desired.
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