Prep 5 mins
Cook 5 mins
Steamed asparagus seasoned with Herbes de Provence and served slightly tart... makes a lovely side dish for any dinner of grilled or roasted meats.
- Cut root ends off of asparagus.
- Lightly steam asparagus until brightly green and tender to touch but still slightly firm.
- Place on platter or in a casserole dish.
- Pour white wine vinegar over.
- Sprinkle the herbes de provence and season with salt.
- Toss to coat evenly.