Warm Asparagus Vinaigrette

“From Eating Well Is The Best Revenge by Marian Burros, c. 1995.”
READY IN:
12mins
SERVES:
3
YIELD:
24 asparagus spears
UNITS:
US

Ingredients Nutrition

Directions

  1. Wash and trim the asparagus by breaking the stems at the point where they yield easily. Steam over hot water about 3 to 7 minutes, depending on the thickness of the stems.
  2. Stir the oil and vinegar together in a serving dish.
  3. Drain the asparagus and turn in the serving dish to cover with dressing.

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