Saturday, April 23, 2011

Asparagus with Vinaigrette and Toasted Almonds

Love the vinaigrette and toasted almond combo!

Source:  Everyday Food magazine, June 2008

coarse sea salt
ground pepper
2 bunches asparagus (about 2 lbs. total), tough ends removed
1 T. Dijon mustard
1 T. fresh lemon juice
1 T. heavy cream
1/4 c. olive oil
1/4 c. sliced almonds, toasted

Set a steamer basket in a large saucepan.  Fill with enough salted water to come just below basket; bring to a boil.  Prepare a large bowl of ice water; set aside.

Place asparagus in basket.  Cover, and steam until crisp-tender, 4-6 min.  Transfer asparagus to ice water to stop cooking; let stand until cool.  Drain well, and pat dry with paper towels.  Season with salt and pepper.

In a small bowl, whisk together mustard, lemon juice, and cream.  Whisking constantly, add oil in a steady stream; whisk until combined.  (To store, refrigerate asparagus and vinaigrette separately, up to 1 day.)  Arrange asparagus on a platter, top with vinaigrette and toasted almonds, and serve.

Serves 6

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