Asparagus is wonderful…
grilled (5-7 minutes),
marinated (at least 3 hours),
roasted (15-20 minutes),
pan fried (8-10 minutes),
microwaved (3-5 minutes) or
boiled (2-5 minutes) until green and tender.
Don’t overcook unless you like it that way!
While fixing asparagus ( boiled or microwaved) prepare one of the following:
* Melt ¼ C butter in a saucepan, stir in ½ C minced scallions (spring onions). Cook for approx 3 minutes, add 1 tsp lemon zest, salt and pepper to taste. Pour over asparagus and serve immediately. Can add Parmesan or mozzarella cheese prior to serving if you want
* Melt ¼ C butter add 2 T olive oil, salt and pepper to taste and 3 cloves garlic minced. Cook for 1 minute, do not brown. Pour over asparagus and serve immediately. Can add parmesan or mozzarella cheese prior to serving if desired.
*Mix 1 ½ tsp lemon juice, ½ tsp Dijon mustard, 2 T olive oil together and pour over prepared asparagus, heat and serve immediately.
Fresh asparagus trimmed and cut into 2 ½ pieces
1 ½ C balsamic vinaigrette salad dressing
2 tsp grated lemon zest
Salt and pepper to taste
Blanch asparagus in large pot of salted water for 1-2 minutes.
Plunge into cold water to cool.
Drain asparagus and place in large resealable plastic bag.
Pour vinaigrette into bag, seal and refrigerate at least 3 hours, turning bag occasionally.
Just before serving, drain asparagus, reserving vinaigrette.
Arrange on serving platter and sprinkle with lemon zest, salt and pepper.
Sprinkle with reserved vinaigrette.