Asparagus with Mustard Vinaigrette
By: Kristine Ganes
Published: Saturday, August 6, 2011 - 5:17pm

Ingredients




3 Tablespoons olive oil
2 Tablespoons mustard seeds
1/3 cup red wine vinegar
1 Tablespoon sugar
1/2 red onion, thinly sliced
1 large bunch of asparagus, trimmed

Preparation

1 Heat 1 tablespoon of the oil in a heavy skillet over medium heat until hot. 2 Add the mustard seeds and cook, stirring, until they pop and turn 1 shade darker, about 1-1/2 minutes. 3 Transfer oil and seeds to a large bowl. 4 Simmer the vinegar and sugar in a small saucepan, stirring, occasionally, for about 5 minutes or until the sugar is dissolved. 5 Remove from the heat and set aside to let cool. 6 Meanwhile, heat a large pan of salted water to a boil. Add the asparagus spears and cook until just tender, about 4-5 minutes. Drain. Immediately plunge asparagus in a bowl of ice water to halt the cooking process. Let sit in the ice water for 2-3 minutes or until cool. Drain. 7 Heat the remaining 2 tablespoons of oil in a large skillet over medium high heat. 8 Add the onion and cook, stirring occasionally, until golden brown, about 10 minutes. 9 Remove from the heat and stir in the vinegar mixture. 10 Transfer the onions to the bowl containing the mustard seeds. 11 Transfer the asparagus to the onion-mustard seed mixture and toss to blend. 12 Adjust seasonings to taste with salt and freshly ground black pepper. 13 Serve at room temperature or chilled.

About

A great make-ahead vegetable dish!