ASPARAGUS IN OLIVE DRESSING
VEGETABLE RECIPES
Simple and elegant, this beautiful salad is a special addition to any meal.
Cooking Ingredients
• 1 tablespoon coarse salt
• 1/2 cup pitted dark olives, finely cleaved
• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 pound new green asparagus
Cooking Direction
1. Fill an enormous pot with water and add the coarse salt. Heat to the point of boiling.
2. In the mean time, place the olives, olive oil, and balsamic vinegar in a little bowl and blend well.
3. Cook the asparagus for 6 minutes in the bubbling water.
4. Eliminate the asparagus from the water and shake off any abundance water. Organize the asparagus on a serving plate.
5. Spoon the dressing over the asparagus uniformly and serve right away.
6. Store the cooked asparagus in ice water in the fridge for as long as 2 days. Store the dressing in a sealed shut holder in the cooler for as long as 4 days.