April 24, 2010

Spring Asparagus

While grocery shopping in the produce section, Kelley and I saw a fresh batch of asparagus. It was a spontaneous purchase but totally worth it!

After cooking the asparagus, I blanched them in a bowl by shocking them in ice cold water for a few minutes. This helps to keep their bright green color and crispness.

After being inspired by Virginia Tech’s West End dining hall (the BEST college dining hall I might add!) I modified a sauce I found online to drizzle over the asparagus.

  • 1/3 cup balsamic vinegar
  • 3 tablespoons EVOO
  • 1 tablespoon Dijon mustard
  • 1 clove garlic
  1. Boil vinegar in a sauce pan over medium heat. Reduce heat by half, about 3 minutes. Pour vinegar into a large bowl. Whisk in oil, mustard, and garlic. Season dressing to taste with salt & pepper.
  2. Drizzle sauce over asparagus and serve.