Our daughters LOVE this one and we hope you do too!
- Chop the asparagus into ~ 3 inch sections.
- Bring a large pot of water to a boil. Add the asparagus for about 3 minutes. If the accompanying recipe uses water or broth, save the water for that and scoop out the asparagus. Otherwise, drain in a colander.
- Place the asparagus in a bowl of ice cold water, to stop any further cooking. This keeps the asparagus from getting limp.
- After a few minutes, remove the asparagus and dry completely.
- In a medium size bowl or measuring cup, mix the following:
- 2 tbsp white wine vinegar
- 2 heaping spoonfuls of Dijon mustard
- 2 tbsp olive oil
- Slowly pour honey for about 8 seconds
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| Prepared dressing |
- Whisk the dressing to make it uniform.
- Toss the asparagus with the dressing, top with sliced baby cucumbers, chopped bell peppers and sliced olives.
- Serve chilled or at room temperature.
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| Asparagus salad |
Optionally - top with chopped egg
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| The Hunter's meal: asparagus salad, Swiss chard, yummy bread, grilled swordfish and craft beer. |
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