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We had a baby shower for one of our co-workers today, and I brought asparagus. Several people have told me that they were totally knocked out by how good they were, so I thought I'd share. It's an incredibly simple recipe.
Cut woody ends from asparagus. Blanch asparagus in salted boiling water for 2-3 minutes, depending on their size. (Less is more - test tenderness with a knife - you can always put them back if they're not done enough, but once they're overdone, it's too late!) IMMEDIATELY plunge into iced water to stop the cooking. Drain on towels and refrigerate. When ready to serve, drizzle a bit of dressing on top (and have more available for those who want more).
Dressing:
3/4 cup extra-virgin olive oil
1/8 cup white wine vinegar
1/8 cup fig balsamic vinegar (you can use regular balsamic)
1 1/2 tsps. dijon mustard
pinch of thyme
That's it! Enjoy!
Cut woody ends from asparagus. Blanch asparagus in salted boiling water for 2-3 minutes, depending on their size. (Less is more - test tenderness with a knife - you can always put them back if they're not done enough, but once they're overdone, it's too late!) IMMEDIATELY plunge into iced water to stop the cooking. Drain on towels and refrigerate. When ready to serve, drizzle a bit of dressing on top (and have more available for those who want more).
Dressing:
3/4 cup extra-virgin olive oil
1/8 cup white wine vinegar
1/8 cup fig balsamic vinegar (you can use regular balsamic)
1 1/2 tsps. dijon mustard
pinch of thyme
That's it! Enjoy!
