Marinated White Asparagus Spears
This is a lovely side dish when the venerated white asparagus is in season
Calories per serving: 98kcal
Ingredients
- 1 bunch white asparagus
- 1 teaspoon Dijon mustard
- 1 tablespoon red wine vinegar
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon True Lemon
- Black Pepper, freshly ground to taste
- Parmesan cheese, shredded to taste
Instructions
- Cut off any hard bottoms of the spears.
To Cook the Asparagus
Microware Instructions
- Place them in a plastic bag, and put the bag in the microwave, open side under the spears. Cook for 3 minutes. Immediately remove from the microwave and set aside.
Instant Pot Instructions
- Pour 1 cup cold water and place steamer rack in Instant Pot. Put the asparagus on the steam rack, close and lock the lid. Use the pressure cooker setting at 0 for thin asparagus or 1 for thick asparagus. Use the Quick Release method and remove the lid as soon as it's safe to stop the cooking process.
Asparagus Pan Instructions
- Put the asparagus in the steamer basket. Put some water in the bottom of the pot, then insert the basket. Let the water come to a boil, then steam about 4-5 minutes until fork tender. Remove from the basket from the steamer immediately.
For the Marinade
- In a small bowl, put the mustard and red wine. Whisk until the mustard is mixed in.
- Slowly add the oil in a small, steady stream, whisking the entire time.
- Add the True lemon and black pepper.
- Put the asparagus in a dish to marinate, and pour the marinade over it.
- Refrigerate until cold, at least one hour.
- Just before serving, sprinkle a good amount of shredded Parmesan overall.
Notes
You can use green asparagus just as easily.
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