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Asparagus with Citrus Dressing Recipe

Asparagus with Citrus Dressing
Source: crisco

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

A recipe from crisco

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