Sunday, September 13, 2009
Perfect, elegant side dish. (Garlic Boss asked me for sides other than potatoes, so here it is- a different type of side dish.)
In order to keep the bright green lively and vibrant you will need to have an ice water bath prepared for the asparagus.
1 bunch of asparagus (or more if you have more people coming to dinner)
1/4 cup oil (use olive oil if possible)
1 TBSP white vinegar (cider vinegar or champagne vinegar are even better)
1 TBSP good Dijon mustard
a pinch of tarragon
2 TBSP sour cream
pinch of salt
pinch of pepper
2-3 TBSP finely chopped red onion (white or yellow works too)
Choose a large skillet for this dish.
Fill the skillet with 1/2 inch of water and bring it to a boil over high heat.
In the meantime, cut or break off the tough ends of the asparagus and discard it (1 to 2 inches).
Add the asparagus to the boiling water, then reduce the heat to low, cover and cook for 8 to 10 minutes.
At that point the asparagus should be crisp-tender.
Remove it from the skillet and place in the ice water to shock the vegetable and stop the cooking process.
Remove the asparagus from the ice water and pat them dry with paper towels, then place them on a serving platter.
Refrigerate while you prepare the sauce.
In a small bowl, using a whisk, mix the oil, vinegar, mustard and tarragon.
Add the sour cream, salt and pepper and beat until smooth.
The mustard will help create an emulsion.
At this point you can spoon the sauce over the asparagus and sprinkle the chopped onion, and serve immediately.
Let me tell you, the taste will surprise you - so fresh and crisp.
Easy, wasn't it ?
Posted by Cat at 10:26 PM