Ok this is so easy!! As a matter of fact it's almost as easy as opening a can of green beans and warming them up. Asparagus is my new favorite vegetable. I couldn't be happier that my youngest loves it too, but I was disappointed to learn my husband has no use for it. *Sigh*.. It's like two steps forward three steps back when trying to please everyone in the kitchen. I borrowed this recipe from a Bunko girlfriend. A few months ago I may have passed on it at the monthly Bunko but I'm on a new diet (another blog) so my choices were slim. It was either the potato salad or the asparagus. Please try this simple recipe. Don't forget the Italian dressing or you will not love it the same.
Asparagus
1 bunch of asparagus
About 2 T of Newman’s own light Italian dressing
Snap off the ends of the asparagus and rinse well.
Place enough water in a skillet to partially cover the asparagus. Bring to a boil. Add asparagus, cover, and reduce heat to low. Cook asparagus for about
2 ½ minutes. Immediately drain hot water and put the asparagus into a bowl of ice water. Leave in ice water until cool. (You may have to add more ice.) When cool, drain and pat excess moisture on paper towels.
Put the asparagus into a Ziplock bag. Add the dressing. Shake well. Keep chilled until ready to serve.
1 comment:
thanks for the recipe. You know this stuff grew in a flower bed I had in the Gates' house. That's where I was first introduced to fresh asparagus. I haven't had it since. I'm going to buy some this week and try your way of cooking it.
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