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1 1/2 cup raspberry vinegar
3 cups extra-virgin olive oil
1 1/2 cloves garlic, minced
2 teaspoons dry mustard
1 teaspoon sugar
Salt and ground pepper to taste
3 pounds thin asparagus, trimmed of tough ends
3 tablespoons butter
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1) Whisk together the raspberry vinegar, olive oil, garlic, mustard, sugar, and salt and pepper. Hold aside.
2) Bring a wide, shallow pan of salted water to a boil. Immerse asparagus in water and cook for 4 minutes.
3) Remove the asparagus to a large strainer and drain.
4) Place in a serving container and dot with pieces of butter. Once the butter has melted, drizzle asparagus with the raspberry vinaigrette.
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