Asparagus with Citrus Dressing Recipe

Name: Asparagus with Citrus Dressing
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 8
Ingredients: 1 lb (454 g) asparagus; 1 1/2 tsp (7 mL) salt, divided; 3 tbsp (45 mL) orange juice; 2 tbsp (30 mL) fresh lemon juice; 1 tsp (5 mL) Dijon-style mustard; 2 tsp (10 mL) sugar; 1/4 tsp (1 mL) freshly ground black pepper; 1/3 cup (75 mL) Crisco® Vegetable Oil; 2 finely chopped hard-cooked egg yolks (optional)

Ingredients

1 lb (454 g) asparagus
1 1/2 tsp (7 mL) salt, divided
3 tbsp (45 mL) orange juice
2 tbsp (30 mL) fresh lemon juice
1 tsp (5 mL) Dijon-style mustard
2 tsp (10 mL) sugar
1/4 tsp (1 mL) freshly ground black pepper
1/3 cup (75 mL) Crisco® Vegetable Oil
2 finely chopped hard-cooked egg yolks (optional)

PREP TIME 15m	COOK TIME 10m	TOTAL TIME 25m
YIELD 8

Instructions

Snap off the tough asparagus ends and discard. Peel ends of spears with sharp paring knife or vegetable peeler, if desired.
Place 5 cups (1250 mL) of water and 1 teaspoon (5 mL) salt in a large deep skillet and bring to a boil. Add asparagus spears. Boil uncovered for 4 to 5 minutes for thin spears, or up to 8 to 10 minutes for thick spears, or until crisp-tender. Drain well. Transfer asparagus to serving plate.
In a jar with a tight fitting lid, combine orange juice, lemon juice, sugar, mustard, salt and pepper; shake well. Add vegetable oil. Shake well again. Pour as much dressing as wanted over warm asparagus. Sprinkle with egg yolk, if desired. Serve at room temperature.
Note: The salad can also be served chilled. Do not top spears with dressing until just prior to serving.

Side Dishes