Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds asparagus spears -- peeled and trimmed

  2. 1 cup water -- hot tap

  3. 24 black olives -- oil curred

  4. 2 tablespoons capers -- drained

  5. 1 cup tomatoes -- seeded and chopped

  6. 1/4 cup fresh flat-leaf parsley leaves -- lightly packed -- lemon mustard -- sauce--

  7. 1 tablespoon dijon mustard

  8. 1/2 teaspoon salt

  9. 1/4 teaspoon fresh ground black pepper

  10. 2 teaspoons lemon juice

  11. 4 tablespoons virgin olive oil

Instructions Jump to Ingredients ↑

  1. Preparation : 1.Place the asparagus in no more than two layers in the bottom of a sauce pan, preferably stainless steel. Add hot tape water, and bring it to a boil over high heat. Cover the pan, and continue to boil the asparagus over high heat for 4 to 5 minutes, until it is tender but still firm. Most of the water will have evaporated.

  2. Remove the asparagus from the pan, and spread it out on a platter to speed cooling. When it is cool enough to handle, measure down 5 inches from the tip of each spear, and cut off and reserve the remainder of the stem ends. Then, starting at the bottom of the spears, split the stems in half lengthwise, stopping when you get to the tips and leaving the heads intact. Cut the reserved stem ends into 1-inch pieces.

  3. For the sauce, combine the Dijon mustard, salt, pepper, lemon juice, and olive oil in a small bowl.

  4. At a serving time, mix the 1-inch pieces of asparagus with the olives, capers, and tomato in a bowl. Arrange four asparagus spears on each plate so the tips extend to the edge of the plate and the stalks, spread open where they are cut, connect to create a "frame" around an open area in the center. Arrange some of the tomato-olive mixture in the center of each plate, and spoon some sauce over both the spears and the mixture. Sprinkle with the parsley leaves, and serve.


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