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Vegetable- Asparagus Crudites with Mayonnaise Verteo Recipe

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This recipe for Vegetable- Asparagus Crudites with Mayonnaise Verteo is from Bodell Bistro From the Ol' Green Pot, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 lbs. thin asparagus, trimmed
1/2 c. packed fresh flat-leafed parsley
1 T. extra virgin olive oil
1 T. fresh lemon juice
1 t. mustard or to taste
1/2 c. mayonnaise
Directions:
Directions:
Have ready a large bowl of ice and cold water. In a large saucepan of boiling salted water, blanch asparagus 1 minute and transfer with tongs to ice water to stop cooking. Drain asparagus well in a colander and pat dray. Asparagus may be blanched 1 day ahead and chilled in a sealable plastic bag. Optional: Spray with olive oil spray and salt.

Puree Dip:
Wash and drain parsley and in a blender puree with oil, lemon juice and mustard until smooth. Stir puree into mayonnaise and season with salt and pepper. Serve mayonnaise with asparagus for dipping.
Number Of Servings:
Number Of Servings:
4

 

 

 

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