Lemon Asparagus Salad 1 large bunch of asparagus Threads of lemon zest Juice of 2 lemons 1 TB Dijon mustard 1/2 cup extra virgin olive oil Salt Ground white pepper
1. Snap the asparagus with two hands -- the tough part will naturally break off. Discard tough, woody stems. 2. Bring a pot of salted water to a boil. Add the asparagus and simmer until just tender, about 5 minutes. 3. Drain and immerse spears in an ice water bath to prevent further cooking and to retain vivid green color. 4. Spread chilled spears on a paper towel and pat dry. 5. Cut spears on the bias (diagonally) and place into a decorative bowl. 6. In a small jar with a lid, combine lemon juice, Dijon mustard, olive oil, salt and freshly ground white pepper. Cover and shake until mixture emulsifies. 7. Pour mixture over asparagus and toss, mixing thoroughly. Garnish with lemon threads. Yield: 6 servings. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
