Marinated Asparagus

Source: Barbara Pistrang

1 pound of asparagus


Steam asparagus for three minutes. Remove asparagus from steam and plunge them into cold water so they stop cooking. Drain them and pat them dry with paper towels. Pour marinade over them and let them sit at room temperature for a few hours before serving. Also good the next day.


Marinade:

2 T cider vinegar

2 T water

1 T sugar (or to taste)

1 T olive oil

1/2 tsp. dry mustard

salt and pepper to taste


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