Ah asparagus! It is spring and those tender shoots are springing from the ground anxious to see the sun and feel the warmth. The spring veggies are great for cleansing your body. There are so many way to cook and eat asparagus. I love it raw, roasted, marinated, in salads, soups, stuffing in chicken with goat cheese just to name a few.
Here is a super easy recipe!
Asparagus with Mustard Vinaigrette and Toasted Pecans
2 lb of Asparagus
3/4 Cup pecans
Vinaigrette
1/2 Cut extra virgin olive oil
1/4 cup red wine vinegar
1 T prepared Mustard
1/8 t sea salt
Preheat the oven to 300 degrees.
In a small bowl, whisk together niaigrette ingredients and set aside.
Place pecans on parchment -lined cookie sheet and toast until fragrant and lightly bowned. Remove from oven and set aside to cool.
To prepare asparagus, bend each piece near the tough dried end until it snaps off. Discard ends and steam asparagus until it turns bright green (about 3 minutes).
Remove from hea,t place on a serving dish and drizzle with vinaigrette, top with toasted pecans and serve.
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