“Heaven is warm asparagus with Dijon vinaigrette” – VM
My Facebook friends are clamouring for this recipe, so by popular demand, here is one of the easiest of easy-bake recipes (OK, you don’t actually bake it…)
Take a large saucepan, fill halfway with water and put it on to boil. Trim approximately two bunches of asparagus in whatever way you like. I like to snap the stalks so they break off at the tenderest part. I don’t peel mine – I think that is just a bit too fussy. Rinse well.
Mix together 1/8 cup fresh lemon juice, 1/8 cup olive oil and 1 generous tablespoon of Dijon mustard. Add freshly ground pepper and sea salt to taste. I shake this up in a little jar. Set aside.
When the water is boiled, plunge fresh asparagus into it (try to ignore their screams). Cover. Depending on the size of the asparagus (I tend to like it on the thick side) cook for 2-4 mins until it is barely tender and not soft. Drain and plunge into cold water to stop the cooking process, however don’t let it get chilled – the yummy part of this recipe is that the asparagus is slightly warm.
At this point I usually put aside about a half bunch to leave plain and use the next day in omelettes or salads (life in the easy-bake!). Take the remaining asparagus, place in a nice glass dish and pour the Dijon dressing over it – use your hands to roll the asparagus around so it gets nicely coated. It should feel warm to the touch. Set aside on the countertop.
Grill steaks, mix up a salad.
Serve. It’s great with – well – steaks and a salad.
(and if you love this – here’s an Asparagus Nicoise you’ll love, too)