Asparagus with Grey Moss Inn White French Dressing
Reading through this book, you may pick up on a theme: I hide nutritious vegetables under generous amounts of sauce or cheese so everyone will eat them. Here is an example of my fun cat-and-mouse game played to perfection: creamy, oniony dressing is lapped over crisp-tender asparagus—and everyone’s happy!
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Prepare a bowl of ice water and set aside. In a sauté pan with a tight-fitting lid, add water to about 1/2 inch deep. Bring to a boil. Add the asparagus and simmer until bright green and just tender when pierced with a thin, sharp knife, 2 to 4 minutes.
Step 2
Drain the asparagus and immediately plunge into the ice water to stop the cooking. When cool, drain the asparagus and lay them out on a clean kitchen towel. Transfer to a large serving platter. Drizzle the dressing over the asparagus and serve.
