Salads & Dressings
Marinated Asparagus Serves 8 2 pounds fresh asparagus, cleaned 2 teaspoons lemon juice 1 teaspoon Dijon mustard ¼ teaspoon salt 1 8 ⁄ teaspoon pepper 1 clove garlic, crushed 1 3 ⁄ cup olive oil 1½ teaspoons red wine vinegar 1 cup grape or salad tomatoes
Arrange asparagus in a steamer basket. Cover and cook over boiling water 5 minutes or until crisp tender. Don’t overcook. Drain. Combine lemon juice, mustard, salt, pepper, and garlic. Mix well in blender or with whisk. Gradually add oil and vinegar, whisking well. Place asparagus in a 12” x 8” x 2” baking dish. Add marinade. Cover and refrigerate 3 hours or overnight. Drain asparagus. Arrange on serving platter. Scatter tomatoes around and over the asparagus. Tammy Borders
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