When shopping for asparagus, choose firm, pencil-thin spears that are uniform in size (which ensures even cooking) and have tightly closed, bright green and lavender tips. Asparagus is a good source of vitamins A, B, and C, as well as iron.
Oxmoor House JANUARY 2004
Snap off tough ends of asparagus.
Bring water to a boil in a 12-inch skillet; add asparagus. Cook 1 minute; drain and plunge into ice water. Drain well.
Combine mayonnaise and next 3 ingredients in a small bowl.
Arrange asparagus on a serving platter; top with dressing.
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