| ASPARAGUS WITH CITRUS DRESSING |
|
|
|
Prep Time: 10 minutes Cook time: 2-3 minutes Serves 41 pound asparagus 3 tablespoons orange juice 2 tablespoons lemon juice 1 teaspoon Dijon mustard 2 teaspoons granulated sugar 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/3 cup CRISCO Vegetable Oil 2 finely chopped hard-cooked egg yolks, optional Snap off the tough asparagus ends. Discard. Peel ends of spears with sharp paring knife or vegetable peeler, if desired. Pour 2 teaspoons water into a microwave safe shallow dish. Add asparagus, cover with plastic wrap. Cook on full power for 2 to 3 minutes, or until crisp-tender. Drain well. Transfer asparagus to serving plate. Combine orange juice, lemon juice, mustard, sugar, salt and pepper in jar with tight-fitting lid. Shake well. Add Crisco Oil. Shake well again. Pour as much dressing as wanted over warm asparagus. Sprinkle with egg yolk, if used. Serve at room temperature. Note: The salad can also be served chilled. Do not top spears with dressing until just prior to serving. |
