Ingredients Jump to Instructions ↓

  1. 1 ? pounds asparagus (about 20), peeled and timed

  2. 1 cup hot tap water

  3. Lemon-Mustard Sauce:

  4. 4 tablespoons virgin olive oil

  5. 1 tablespoon Dijon-style mustard

  6. 2 teaspoons lemon juice

  7. ? teaspoon salt

  8. º teaspoon freshly ground black pepper

  9. Salad:

  10. 24 oil-cured olives

  11. 2 tablespoons drained capers

  12. 1 ripe tomato, seeded and cut into ?-inch pieces

  13. º cup loosely packed fresh Italian parsley leaves

Instructions Jump to Ingredients ↑

  1. Place the asparagus in no more than two layers in the bottom of a saucepan, preferably stainless steel. Add the hot tap 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 top 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. Lemon-Mustard Sauce: Combine the oil, mustard, lemon juice, salt, and pepper in a small bowl.

  4. At 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 salad in the center of each plate, and spoon some sauce over both the asparagus spears and the salad. Sprinkle with parsley leaves and serve immediately.


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