INGREDIENTS:
16 spears fresh asparagus (about
1 pound total weight), or
1 pound green beans, broccoli, or
snow peas Medium-size bunch chives
1 stick unsalted butter
1/3 cup lemon juice
1 tablespoon Dijon mustard
Salt and freshly ground black pepper
PROCEDURE:
Wash asparagus and break off ends. Peel stems and, if necessary, trim ends to make spears of uniform length. Set aside. Wash, pat dry, and mince V3 cup plus 1 teaspoon chives.
In small enamel-lined saucepan melt butter over low heat. Add lemon juice, 1/3 cup chives, mustard, and salt and pepper to taste. Cover partially and keep warm over very low heat.
In large skillet used for salmon, bring 2 inches water to a boil over high heat.
Place asparagus in skillet, return water to a boil, and cook spears 4 to 5 minutes, until bright green and tender but still firm.
Drain asparagus in colander and place on warmed serving platter. Pour lemon butter over asparagus and garnish with remaining chives.
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