Asparagus with Hot and Sweet Mustard Dressing
This simple salad not only looks and tastes terrific, it is easy to prepare.
12-16 ounces asparagus
2 tablespoons hot and sweet mustard
1 tablespoon rice wine vinegar
2 tablespoons toasted sliced or slivered almonds
2 tablespoons finely minced red pepper
Break tough ends off asparagus. Steam for 4 to 6 minutes, until asparagus is still firm and bright green but no longer hard. Remove from steamer and let cool to room temperature or refrigerate.
Mix mustard and vinegar in a small bowl.
Serve by laying the asparagus on a plate. Pour dressing over asparagus. Sprinkle with the almonds and red pepper. Serve at room temperature or chilled.
Note: Alternately you can roast the asparagus by coating them with just a touch of oil, putting them on a baking sheet and popping them into a 400 degree F. oven for 5 to 7 minutes.
If you don’t want to use a prepared hot and sweet mustard, you can mix Dijon mustard with agave syrup to make your own.
© 2006 The Veggie Queen™