Asparagus with Mustard Vinaigrette

Photo: psfreeman

A great side dish to serve at a luncheon with a chicken dish or salad. From Jo Durlam: Ames, Iowa. Accompaniment suggestion: Flavorful Onion Burgers. Recipe published in Simple & Delicious July/August 2007.

Yield: 3 servings
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Recipe Time

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Ingredients

  • 1 pound(s) fresh asparagus, trimmed
  • 3 tablespoon(s) unsweetened pineapple juice
  • 1 tablespoon(s) balsamic vinegar
  • 1 teaspoon(s) Dijon mustard
  • 1 teaspoon(s) olive oil
  • 1/2 teaspoon(s) minced garlic

Preparation

  1. • In a large skillet, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes; drain. When cool enough to handle; pat dry. Thread several spears onto two parallel metal or soaked wooden skewers. Repeat with remaining asparagus.
  2. • Grill, uncovered, over medium heat for 2 minutes on each side or until crisp-tender.
  3. • For vinaigrette, combine the remaining ingredients in a small bowl. Remove asparagus from skewers; drizzle with vinaigrette.


August 2011

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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