“One of the things I have discovered as an adult, is that Asparagus is much better the less it is cooked. Particularly if you are not fond of it because of the strong taste, that seems to develop the more that it is cooked. This is my method of cooking and serving Asparagus, even my husband and son who aren't normally fond of Asparagus like. It's so simple, it's almost silly to post. I admit that I don't even make the "dressing" for it. "Wish-Bone" brand (salad dressings) makes several really good vinaigrettes. Also, the Ken's Steakhouse brand raspberry/walnut vinaigrette is exceptional, especially on this asparagus or on slightly cooked or raw broccoli. I particularly like the Raspberry-Hazelnut vinaigrette dressing for this, although they also have a cranberry-walnut that is good too. Cooking your Asparagus should be the last thing you do in preparing your meal, as you don't want it to set too long. Also, unlike many Asparagus recipes, it is much lower in fat since there is no oil added, (other than the vinaigrette), like with the roasted versions. The key here it to barely cook it, only until bright green! This recipe seems to really allow the bright Asparagus flavor to shine through, very clean and simple.”
READY IN:
10mins
SERVES:
2-3
UNITS:
US

Ingredients Nutrition

  • 1 lb fresh asparagus
  • 14-12 cup of wish-bone's raspberry hazelnut vinaigrette
  • 14-12 cup water (approximate)

Directions

  1. Rinse Asparagus in cool water (not the measured amount above).
  2. Break off ends, where they break.
  3. I use a vegetable steamer basket (http://fantes.com/images/6096steamers.jpg to view one, if you don't know what they are).
  4. Put water, in a medium sized sauce pan that you have a lid to fit.
  5. Place steamer in pan, depending on your pan size, only add enough water to just reach the bottom of the steamer basket.
  6. If you don't have a steamer basket, steam these however you normally do.
  7. For my size pan, I break the Asparagus in half and lay it evenly in basket.
  8. Cover with lid.
  9. Cook over medium heat, Only until Asparagus has just turned a bright green (3-5 minutes). It will quickly turn from bright to olive green, it you're not paying attention.
  10. Immediately remove from heat, drain off all but a few tablespoons of the hot water.
  11. Remove basket and immediately submerge in a cool ice bath, or run cold water over the top, to stop the cooking.
  12. Return the basket with the Asparagus to the pan, cover with lid, this step takes it back to warm, (instead of cold from the rinse) without cooking it.
  13. Do Not cook anymore, just finish cooking and plating the rest of your meal.
  14. Serve the Asparagus, drizzle the desired amount over the top, it should really not be swimming in the dressing though.
  15. Enjoy something easy and basic for a change!
  16. This is especially nice with seafood and chicken, or anything really.

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