Cold lemon asparagus

4 servings

Ingredients

Quantity Ingredient
14 Asparagus spears, preferably thin stalks
⅓ cup Olive oil
1 Lemon, juiced
½ teaspoon Dijon mustard
½ teaspoon Honey
Salt and freshly ground white pepper

Directions

Wash, peel (if desired), and trim off the woody bases of the asparagus. Tie the asparagus into a bundle and steam it upright in 1½ inches of water. Cook 5 to 8 minutes, or until bright green and crunchy but not limp. Rinse under cold water and drain. Whisk the oil, lemon juice, mustard, and honey in a bowl until emulsified. Add salt and pepper to taste. Drizzle over the cold asparagus spears just before serving.

From: Grill Book by Kelly McCune Meal Mastered by R. Thompson Submitted By ROBERT MILES On 04-01-95

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