Friday, June 21, 2013

Asparagus with an Herbed Marinade Dressing

This is a very simple, easy and very fresh way to serve asparagus.
We have friends in Provence, France and they serve fresh asparagus with hard boiled eggs and homemade Aioli. I've noted at the bottom of this recipe as an option , you can garnish the asparagus with 2 chopped hard boiled eggs.

1 pound of fresh asparagus, ends trimmed
1 small jar of pimentos
1/2 C vinegar
1/4 C olive oil
1 TBS sugar
1 TBS fresh chopped parsley
1 TBS fresh chopped rosemary
1 TBS fresh chopped dill
2 tsp dried minced onion
1/2 tsp salt
1/4 tsp fresh ground black pepper

Steam the asparagus in a small amount of water in a deep skillet just until bright green and still crisp, drain and place in a serving dish.
Refrigerate until the asparagus is cold

Place the remaining ingredients in a glass measuring cup and whisk well
Pour the dressing over the asparagus, cover with plastic wrap and refrigerate for several hours.
Serve cold.

Garnish option:
2 chopped hard boiled eggs sprinkled over the top of the asparagus

Peace in the Kitchen!

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