Parmesan Asparagus Spears

Recipe Ingredients

1 tablespoon	15ml	Balsamic vinegar
1 teaspoon	5ml	Olive oil
1 teaspoon	5ml	Dijon mustard
1 teaspoon	5ml	Salt
2 1/2 lbs	1135g / 40oz	Asparagus spears - (medium)
2 tablespoons	30ml	Grated parmesan cheese

Recipe Instructions

Stir together vinegar, oil and mustard in a large bowl. Set aside while cooking asparagus.

Heat 2 in. water and half the salt to boiling in a large, deep skillet. Break or slice off the tough lower stems of the asparagus spears. Rinse and place half the spears in the boiling water. Cover and cook 5 to 6 minutes, or just until tender crisp. Transfer asparagus with tongs or a slotted spatula to the bowl with the vinegar mixture.

In fresh boiling water, cook remaining asparagus with the rest of the salt. Transfer to the bowl with the vinegar mixture. Toss gently until spears are evenly coated.

Place asparagus on a serving plate. Sprinkle evenly with cheese. Makes 8 servings.

For a more sophisticated look, try shaving the cheese with a vegetable parer instead of grating it. If you like, garnish the platter with fresh orange sections.

From American Health June 1995 page 90. Submitted By [email protected] On

Source:
CULTURED MILK PRODUCTS,^ by Hallgarten (1985)

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.