| Cuisine: American | Type: Side Dish | Serves: 4 |
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Source:
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Alex Guarnaschelli |
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Attributes:
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Quick and Easy, Healthy, Vegetarian |
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Comments:
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Serving Suggestions:
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Ingredients:
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6 quarts water Kosher salt 2 tbs. granulated sugar 32 stalks small to medium-size green asparagus, washed and ends trimmed 2 lemons, juiced 2 tbs. white wine vinegar 1 tsp. honey 2 tbs. smooth Dijon mustard 4 tbs. extra-virgin olive oil |
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Instructions:
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1. Bring water to a boil in a large pot and reduce to medium heat. Add salt until it tastes like mild seawater. Add sugar. 2. Prepare an ice bath by filling a bowl with equal portions cold water and ice. Plunge the asparagus into the ice bath before cooking. Then plunge into the boiling water. Cook for 2 to 3 minutes. Remove from water with a slotted spoon and transfer them back to the ice bath. Allow to sit in the ice bath for a few minutes occasionally giving them a gentle stir. 3. Remove the stalks from the ice bath and put onto paper towels. It is important that the stalks get dry. You don't want any water in the final dish. Put the dried stalks, wrapped in a kitchen towel or paper towels, on a plate and refrigerate. 4. In a medium bowl, combine lemon juice, white wine vinegar, honey and mustard. Stir to blend. Whisk in the olive oil in an even, steady stream. When the oil has been integrated, taste and adjust seasoning. 5. When ready to serve, remove the kitchen towel and toss the asparagus in the dressing to coat completely. Arrange on the serving plate and serve. |
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Related recipes:
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None |
2015-08-08