Asparagus with Warm Dijon Dressing
In the fall when white asparagus appears in the market, I often use a combination of white and green asaparagus. It looks lovely on the plate. A very simple way to dress up a simple supper. Whatever color you decise to use, this is a welcome first course (or side dish).
2 pounds asparagus, woody ends trimmed and discarded
3/4 cup butter
2 shallots, chopped (about 1/3 cup); or 4 garlic cloves, chopped
3 tablespoons Dijon mustard
1/4 cup rice vinegar
2 teaspoons balsamic vinegar
1. Lay the asparagus in a large saucepan and add enough water to come about one third up their sides. Bring to a boil, lower the heat to a simmer, and cover. Cook until the asparagus are barely crisp-tender, 3 to 5 minutes.
2. Meanwhile, in a large skillet, melt the butter over low heat. Add the shallots and cook, stirring occasionally, until they're translucent, about 3 minutes. Whisk in the mustard, then the vinegars, and heat through for 1 to 2 minutes. Whisk until smooth.
3. Arrange the asparagus on a large platter or individual plates. Pour the dressing over the asparagus and serve immediately.
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Excerpted from Kitchen Suppers by Alison Becker Hurt Copyright© 1999 by Alison Becker-Hurt. Excerpted by permission of Doubleday, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.