1 cup water
1 pound fresh asparagus
cold water [u]Marinade[/u]:
2 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon sherry vinegar
1 teaspoon dijon mustard
1 teaspoon sugar
1 clove fresh garlic, mashed or finely chopped
salt, to taste
pepper, to taste
1. In a sauce pan bring a cup of water to a boil. Add a layer of asparagus to the water and turn a couple of times. Cook 2 to 3 minutes until the asparagus turns bright green but is not fully cooked. Remove and plunge into cold water to stop the cooking process. The asparagus should still have a bit of a crunch to it.
2. In a separate flat container [one that the asparagus can lay flat in] mix the marinade ingredients together.
3. Place the asparagus in the marinade and refrigerate for 2 hours to over night.
This recipe made a fan out of my husband who has never liked this vegetable. It can be served as an appetizer or cut up and put in any salad for a splash of fun taste.
Source of recipe: This recipe is a conglomeration of several I saw online with the ingredients I had at home. You can use any type of vinegar. Many recipes called for balsamic, I used sherry.