Asparagus Lemon Cold at Lee Kathy blog

Asparagus Lemon Cold. Chilled, blanched asparagus tossed in a bright, refreshing citrus vinaigrette. Fill a large bowl with water and ice. Less is more when it comes to asparagus, especially those first tender stalks that show up in spring. Cover with plastic wrap and chill for at least 2 hours. Here they’re quickly steamed and turned into an elegant salad tossed with a lemony, shallot. Transfer the asparagus to a large plate or platter lined with a kitchen towel and refrigerate. Arrange asparagus decoratively on platter with lemon slices and chopped parsley. Slice lemon into thin slices. In a medium bowl, combine the lemon juice, white wine vinegar, honey and mustard. Bring a large pot of lightly salted water to a boil.

Lemon Garlic Roasted Asparagus {Easy & Healthy} The Busy Baker
from thebusybaker.ca

Transfer the asparagus to a large plate or platter lined with a kitchen towel and refrigerate. Cover with plastic wrap and chill for at least 2 hours. Slice lemon into thin slices. In a medium bowl, combine the lemon juice, white wine vinegar, honey and mustard. Arrange asparagus decoratively on platter with lemon slices and chopped parsley. Chilled, blanched asparagus tossed in a bright, refreshing citrus vinaigrette. Bring a large pot of lightly salted water to a boil. Here they’re quickly steamed and turned into an elegant salad tossed with a lemony, shallot. Fill a large bowl with water and ice. Less is more when it comes to asparagus, especially those first tender stalks that show up in spring.

Lemon Garlic Roasted Asparagus {Easy & Healthy} The Busy Baker

Asparagus Lemon Cold In a medium bowl, combine the lemon juice, white wine vinegar, honey and mustard. Transfer the asparagus to a large plate or platter lined with a kitchen towel and refrigerate. Arrange asparagus decoratively on platter with lemon slices and chopped parsley. Slice lemon into thin slices. Less is more when it comes to asparagus, especially those first tender stalks that show up in spring. Here they’re quickly steamed and turned into an elegant salad tossed with a lemony, shallot. Chilled, blanched asparagus tossed in a bright, refreshing citrus vinaigrette. In a medium bowl, combine the lemon juice, white wine vinegar, honey and mustard. Fill a large bowl with water and ice. Bring a large pot of lightly salted water to a boil. Cover with plastic wrap and chill for at least 2 hours.

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