Steamed Asparagus with Mustard Vinaigrette
Makes 4 servingsPosted September 5, 2013
Asparagus comes from the Greek word meaning sprout or shoot. It is widely cultivated throughout the world and is believed to have originated over 2,000 years ago in the eastern Mediterranean region.
Under ideal conditions, asparagus can grow up to 10 inches in a 24-hour period! The most common variety is green in color, but asparagus can also be white or purple.
This is a first course I serve often, whenever I see great asparagus in the market.
Directions
- Wash the asparagus and cut the ends above the woody portion of the stalk.
- Steam until the desired tenderness is achieved.
- Mustard Vinaigrette: Blend together the mustard, vinegar, olive oil, garlic, salt and pepper. If you prefer a thinner consistency, add a few drops of water and mix.
- Serve the asparagus at room temperature with a spoonful of mustard vinaigrette on top.
℞ M.D. Notes
- Asparagus is an excellent source of folic acid and a very good source of vitamin C, vitamin A, vitamin B6, thiamine, potassium and fiber.
