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  • 6servings
  • 480minutes
  • 270calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, E, P
MineralsNatrium, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 pounds asparagus peeled

  2. 1/2 cup olive oil

  3. 1/4 cup white wine vinegar

  4. 1/2 teaspoon dijon mustard

  5. 1 large garlic clove crushed

  6. 1 x salt and black pepper ground

  7. 1 teaspoon worcestershire sauce

  8. 1 dash red hot pepper sauce (eg. Tabasco)

  9. 1/2 cup onion chopped

  10. 1/2 cup parsley leaves fresh, chopped

  11. 1/2 cup parmesan, parmigiano-reggiano cheese, grated

  12. 3 tablespoons pine nuts toasted

Instructions Jump to Ingredients ↑

  1. Steam the asparagus spears for 5 minutes.

  2. Drain well and place in a serving dish.

  3. In a bowl, whisk together the oil, vinegar, Dijon, garlic, salt, pepper, Worcestershire, Tabasco, onion, parsley, and Parmesan.

  4. Stir in the pine nuts.

  5. Pour the vinaigrette over the asparagus.

  6. Cover and let marinate in the refrigerator 6 to 8 hours or overnight.

  7. Serve chilled with the marinade spooned over the spears.

  8. If you purchase the pencil thin asparagus, it is not necessary to peel them, as they are generally quite tender.

  9. HOW TO TOAST NUTS Spread nuts out on a cookie sheet and bake in a 350 degree F oven for 5 to 10 minutes until golden.

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