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Asparagus Vinaigrette

Guest Author - Sandy Moyer

Asparagus Vinaigrette

  • 2 lb. fresh asparagus spears, washed and trimmed
  • 4 T. olive oil, divided
  • 2 T. fresh lemon juice
  • 2 tsp. Dijon mustard
  • 1/2 tsp. pepper
  • 1/4 tsp. salt
  • grape tomatoes - about 12, cut in half
  • parmesan cheese

Preparation -
Stir-fry the asparagus in 1 tablespoon olive oil until tender crisp. To prepare the dressing - combine 3 tablespoons olive oil, lemon juice, Dijon mustard, salt and pepper in a jar with a tight fitting lid. Shake the jar to blend the ingredients well. Place the asparagus in a shallow bowl or on a serving platter. Just before serving (warm or at room temperature), top with grape tomato halves, add the vinaigrette dressing, and sprinkle with grated Parmesan cheese.

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Content copyright © 2014 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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