Simple is often the best treatment, particularly when you have freshly picked Ontario Asparagus. Try to buy similar sized stalks for an attractive presentation and for even cooking. This can be doubled or tripled and served at an early summer buffet or barbecue. It's wonderful with all grilled meats.
Standing time: 60 minutes
- 2 tbsp (25 mL) red wine vinegar
- 1 tsp (5 mL) Dijon mustard
- 1 tsp (5 mL) liquid honey
- 1/2 tsp (2 mL) dried basil
- 1/4 tsp (1 mL) salt
- Pinch of pepper
- 1/4 cup (50 mL) olive oil
- 1 lb (500 g) Ontario Asparagus
- 1 ripe Ontario Greenhouse Tomato, seeded and diced
- 1/4 cup (50 mL) freshly grated Parmesan or Asiago cheese
- Fresh Ontario Basil Leaves (optional)
In small bowl, whisk together vinegar, mustard, honey, basil, salt and pepper; slowly whisk in oil. Set aside.
In large pot of boiling water, cook asparagus until bright green and tender-crisp, 2 to 4 minutes (depending on thickness of stalk). Drain and chill in ice. Drain well and place in shallow dish.
Sprinkle tomato over asparagus. Pour dressing over asparagus and tomato. Let stand at room temperature for up to 1 hour. Garnish each serving with Parmesan and fresh basil leaves (if using).
Nutrients per serving
- Protein: 5.0 grams
- Fat: 13.0 grams
- Carbohydrates: 8.0 grams
- Calories: 169