Marinated Asparagus


2 Lb. fresh asparagus -- cleaned
2 tsp. lemon juice
1 tsp. Dijon mustard
1/4 tsp. salt
1/8 tsp. pepper
1 Clove garlic -- crushed
1/3 cup olive oil
1 1/2 tsp. red wine vinegar
pimiento strips


Arrange asparagus in a steaming basket. Cover and cook over boiling water 5 minutes or until crisp-tender. Drain. Combine lemon juice, mustard, salt, pepper and garlic, stirring well; gradually add oil and vinegar, whisking well. Place asparagus in a 12 x 8 x 2-inch baking dish; add marinade. Cover and refrigerate 3 hours or overnight. Drain asparagus. Arrange on a serving platter; garnish with pimiento strips. Makes 8 servings.

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