Asparagus with Mustard Vinaigrette
Ingredients
3 Tablespoons olive oil
2 Tablespoons mustard seeds
1/3 cup red wine vinegar
1 Tablespoon sugar
1/2 red onion, thinly sliced
1 large bunch of asparagus, trimmed
Preparation
1
Heat 1 tablespoon of the oil in a heavy skillet over medium heat until hot.
2
Add the mustard seeds and cook, stirring, until they pop and turn 1 shade darker, about 1-1/2 minutes.
3
Transfer oil and seeds to a large bowl.
4
Simmer the vinegar and sugar in a small saucepan, stirring, occasionally, for about 5 minutes or until the sugar is dissolved.
5
Remove from the heat and set aside to let cool.
6
Meanwhile, heat a large pan of salted water to a boil. Add the asparagus spears and cook until just tender, about 4-5 minutes. Drain. Immediately plunge asparagus in a bowl of ice water to halt the cooking process. Let sit in the ice water for 2-3 minutes or until cool. Drain.
7
Heat the remaining 2 tablespoons of oil in a large skillet over medium high heat.
8
Add the onion and cook, stirring occasionally, until golden brown, about 10 minutes.
9
Remove from the heat and stir in the vinegar mixture.
10
Transfer the onions to the bowl containing the mustard seeds.
11
Transfer the asparagus to the onion-mustard seed mixture and toss to blend.
12
Adjust seasonings to taste with salt and freshly ground black pepper.
13
Serve at room temperature or chilled.
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About
A great make-ahead vegetable dish!
Yield:
8 servings
Added:
Saturday, August 6, 2011 - 5:17pm
