Oxmoor House JULY 2010
Combine first 6 ingredients, stirring well. Cover and chill at least 2 hours.
Snap off tough ends of asparagus; remove scales from stalks with a vegetable peeler, if desired.
Place asparagus in a small amount of boiling water. Cover, reduce heat, and cook 4 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain. Cover and chill.
To serve, place asparagus on a serving platter. Top with sauce, and sprinkle with chives.
Tip: Drizzle crisp-tender asparagus spears with a garlicky cream sauce and top with a sprinkling of fragrant snipped chives.
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