Last night I took an old favorite recipe for Asparagus Vinaigrette and changed it a little. The result wasn’t as good as the original, but it’s still a very quick, easy way to prepare asparagus.
Asparagus Vinaigrette
2-3 servings
1 bunch asparagus spears, tough ends broken off
1/4 cup vegetable broth
2 Tbs. pear vinegar
1/2 tsp. grated lemon peel
1/8 tsp. pepper
In 1-quart shallow microwavable casserole arrange asparagus spears; add broth. Cover and microwave on high for 3 minutes.
Add remaining ingredients; cover and microwave on high for 30 seconds, or until spears are tender-crisp. Serve warm or chilled.
The original recipe uses raspberry vinegar, which I think tastes better in this recipe. Perhaps the combination of pear vinegar and lemon was just too acidic, without any olive oil to tone it down. Other vinegars, such as Spicy Pecan, might work well. I’ll leave it up to you to experiment; I’m going to be roasting asparagus the next time I buy any!
Tags: vegan recipes vegetarian cooking food fat-free
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