Marinated Asparagus with Mustard Vinaigrette
Slender stalks of asparagus are a delightful sign of spring, and benefit nicely from the tang of a mustard dressing. This simple room temperature preparation makes a nice first course for any kind of meal for everyday or company.
- 1 pound slender asparagus
- 1 recipe Grainy Mustard Vinaigrette
- 2 medium firm, ripe tomatoes or 3 Roma (plum) tomatoes, finely diced or 1 cup yellow or red cherry tomatoes, halved
- 2 to 3 tablespoons minced fresh dill
- Salt and freshly ground pepper to taste
- Boston or red-leaf lettuce, or mixed baby greens
- 2 tablespoons toasted pine nuts or slivered almonds, optional
- Trim about an inch from the ends from the asparagus. If the asparagus is very young and tender, you need not scrape the stalks; otherwise, scrape the bottom half of any that look like they may have a tough skin.
- Cut the asparagus stalks in half and place in a skillet with just enough water to cover the bottom. Steam just until bright green and tender-crisp. Rinse immediately under cool water and drain well.
- Place the asparagus in a shallow container and cover with Grainy Mustard Vinaigrette. Allow to marinate for at least 30 minutes or up to an hour, then drain off most of the vinaigrette, returning it to its container.
- Toss the asparagus with the tomatoes and dill in a mixing bowl. Season to taste with salt and pepper.
- To arrange, line four plates with lettuce leaves. Divide the asparagus mixture among them. Top with the optional nuts and serve, passing around the vinaigrette to those who’d like more.