Asparagus With Raspberry Vinaigrette
- Reviews 1
Ready In: 23 mins
Serves: 4
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon raspberry vinegar
- 1⁄2 teaspoon honey
- 1 lb fresh asparagus
- 1 -2 cup boiling water, just enough to depth of 1-inch in the bottom of pan with steamer
- ice water, for cooling asparagus
- fresh parsley (to garnish)
Directions
- In a small bowl, whisk the oil, vinegar and honey till well blended.
- Set aside.
- Snap off tough ends of asparagus and discard them.
- Place spears in vegetable steamer basket over boiling water in pan.
- Cover and cook till tender about 6-8 minutes.
- Drain immediately and plunge into cool water.
- Chill.
- Arrange asparagus on 4 plates lined with lettuce leaves.
- Drizzle with vinaigrette.
- Garnish with fresh parsley sprigs.
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