Jane
04-21-2004, 11:56 AM
Asparagus with Lemon-Mustard Dressing for two
12 fresh asparagus spears, washed and trimmed
2 tablespoons mayonnaise
1 tablespoon mustard
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest, divided
Blanch the asparagus in lightly salted boiliing water for about 3 minutes or until crisp-tender; do not overcook. Remove from heat and refresh under cold water; drain well. Cover and refrigerate until chilled.
In a small bowl, combine mayonnaise, mustard and lemon juice; blend well. Stir in 1/2 teaspoon lemon peel; set aside.
Divide asparagus between 2 individual serving plates. Spoon 2 tablespoons dressing over top of each serving; sprinkle each with 1/4 teaspoon lemon peel.
12 fresh asparagus spears, washed and trimmed
2 tablespoons mayonnaise
1 tablespoon mustard
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest, divided
Blanch the asparagus in lightly salted boiliing water for about 3 minutes or until crisp-tender; do not overcook. Remove from heat and refresh under cold water; drain well. Cover and refrigerate until chilled.
In a small bowl, combine mayonnaise, mustard and lemon juice; blend well. Stir in 1/2 teaspoon lemon peel; set aside.
Divide asparagus between 2 individual serving plates. Spoon 2 tablespoons dressing over top of each serving; sprinkle each with 1/4 teaspoon lemon peel.