Honey Dijon Asparagus and Almonds Recipe
We have great respect for asparagus- it's a nutrient-rich, versatile veggie that takes well to steaming, grilling, blanching or roasting - and while it's a regular at our tables, we sometimes want to dress it up a bit. The fleshy green spears are easily enhanced with the addition of this honey Dijon vinaigrette, a light tangy dressing that perfectly balances the sweet with savory. To gussy things up even more, the tender-crisp stalks are sprinkled with lightly toasted almonds, providing a nutty crunch in every bite. Who knew that 6 inches growing out of the dirt could be so dignified?
Bite Me Bit
"Are you casting asparagus on my cooking?"
-Curly, The Three Stooges
1 bunch asparagus, trimmed
Honey Dijon Vinaigrette
3 tbsp olive oil
2 tbsp rice vinegar
2 tsp fresh lemon juice
2 tsp honey
1/2 tsp Dijon mustard
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
1/4 cup slivered or sliced almonds
1) Bring a medium pot of water to a boild over high heat. Add asparagus and reduce heat to low, simmering 2-3 minutes until tender-crisp. Drain and rinse under cold water to stop further cooking. Pat dry with kitchen towel and arrange on a platter.
2) For the vinaigrette, in a small bowl, whisk olive oil, rice vinegar, lemon juice, honey Dijon, salt and pepper. Spoon over asparagus.
3) For the toasted almonds, preheat oven to 350°F. Place almonds in a single layer on a baking sheet. Roast 6-8 minutes shaking the pan frequently to prevent burning. Sprinkle over asparagus.