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Simple is often the best treatment, particularly when you
have freshly picked Ontario Asparagus. Try to buy similar
sized stalks for an attractive presentation and for even
cooking. This can be doubled or tripled and served at an
early summer buffet or barbecue. It's wonderful with all
grilled meats.
| Preparation Time: |
10 minutes |
| Cooking Time: |
2 to 4 minutes |
| Standing Time: |
30 to 60 minutes |
| |
Serves 4 |
| 2 tbsp (25 mL) |
red wine vinegar |
| 1 tsp (5 mL) |
Dijon mustard |
| 1 tsp (5 mL) |
liquid honey |
| 1/2 tsp (2 mL) |
each salt and dried basil |
| 1/4 cup (50 mL) |
olive oil |
| 1 lb (500 g) |
Ontario Asparagus |
| 1 |
ripe Ontario Greenhouse Tomato,
seeded and diced |
| 1/4 cup (50 mL) |
freshly grated Parmesan or Asiago
cheese |
| |
Fresh basil leaves (optional) |
In small bowl, whisk together vinegar, mustard, honey,
salt, basil and pepper; slowly whisk in oil until smooth.
Set aside.
Break asparagus. In large pot of boiling water, cook asparagus
until bright green and tender-crisp, 2 to 4 minutes (depending
on thickness of stalk). Drain and chill under cold water.
Drain well and place in shallow dish.
Sprinkle tomato over asparagus. Pour vinaigrette over top
and shake dish to coat. Let stand at room temperature for
up to 1 hour. Garnish each serving with Parmesan and fresh
basil leaves (if using).
| Nutritional Information: |
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| 1 Serving: |
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Protein: |
5 grams |
|
Fat: |
13 grams |
|
Carbohydrates: |
8 grams |
|
Calories:
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169 |
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