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Categories:
red wine vinegar lemon juice salt sugar black pepper cayenne pepper mustard garlic olive oil fresh asparagus pimento
Viewed: 43 - Published at: 5 years agoIngredients
- 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)
Method
- 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.
- Combine wine vinegar, lemon juice salt, sugar, black pepper, cayenne and Dijon mustard stirring well. Gradually add oil, whisking until emulisfied.
- Place asparagus in a 12 x 8 x 2-inch baking dish; add marinade. Cover and refrigerate 3 hours or overnight. Drain asparagus.
- Arrange on a serving platter; garnish with pimiento strips or tomatoes if desired.
