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Method:
Trim off coarse skin from the bottom of
the asparagus, rinse well, then blanch in salted boiling water until
soft and remove. Rinse under cold water immediately to cool.
Cut asparagus into sections and arrange in order in serving plate.
Drizzle with olive oil and mayonnaise. Serve. Add a little
salt to boiling water to help the asparagus become tender more
rapidly. Rinse under cold water immediately to maintain its
greenness. Salad dressings come in many flavors. Drizzle
with olive oil and mayonnaise right before serving to prevent the
asparagus from becoming soggy.
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