6 servings

  • 2 1/2 pounds asparagus, trimmed and peeled, if necessary
  • 1 to 2 cloves garlic, finely minced
  • 1/2 teaspoon salt
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon red wine vinegar
  • 1/3 cup fresh lemon juice
  • 1 cup olive oil
  • Freshly ground black pepper
  • 1/2 cup chopped fresh parsley, for garnish

1. Lay the asparagus spears in a skillet large enough to hold them in a single layer. Add enough boiling water to cover. Bring the water back to a boil, reduce the heat, and simmer for about 4 minutes until the asparagus is just tender. Run cold water over the asparagus and then drain on paper towels. When drained, arrange the asparagus in a shallow serving dish.

In a small bowl, mix together the garlic, salt, mustard, and vinegar to make a paste. Whisk in the lemon juice and oil until blended. Season to taste with pepper. Pour the dressing over the asparagus.

3. Chill the dressed asparagus thoroughly. Garnish with parsley before serving.

Home - Recipes - Biography - Cookbook