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To make the bundles ahead, cook the asparagus and tie the spears with chives as directed. Cover and chill for up to 24 hours.
Prep: 10 minutes Cook: 3 minutes
48 thin spears fresh asparagus (about 1 lb.)
8 fresh chives stems
1 recipe Fresh thyme Vinaigrette
Chive flowers (optional)
1. Trim 1 inch off the ends of the asparagus spears. Place a steamer basket in a Dutch oven. Add water to just below the basket. Bring water to boiling. Add asparagus spears to basket. Cover and steam for 3 to 5 minutes or until asparagus is crisp-tender. Transfer asparagus to a large bowl of ice water to cool quickly. Drain.
2. Divide asparagus into 8 bundles of 6 pieces each; tie with chive stems. Arrange on a serving platter. Drizzle with some of the Fresh Thyme Vinaigrette and, if desired, sprinkle with chive flowers. Pass remaining vinaigrette. Makes 8 servings.
Per serving: 92 cal., 9 g fat (1 g sat. fat), 0 mg chol., 53 mg sodium, 2 g carbo., 1 g fiber, 1 g pro.
FRESH THYME VINAIGRETTE
Drizzle Asparagus Bundles (above) with this vinaigrette or use it on a lettuce salad. You can vary the fresh herb as desired, depending on what’s available.
Start to Finish: 10 minutes
1/3 cup olive oil or salad oil
1/4 cup champagne vinegar or white-wine vinegar
2 tsp. snipped fresh thyme, basil, or chives
1 tsp. sugar
1 tsp. Dijon-style mustard
1 clove garlic, minced
1/8 tsp. salt
1/8 tsp. ground black pepper
In a screw-top jar combine oil, vinegar, thyme, sugar, mustard, garlic, salt, and black pepper. Cover; shake well. Serve immediately or cover and chill for up to 3 days. Shake before serving. Makes 2/3 cup.
Per tablespoon: 62 cal., 7 g fat (1 g sat. fat), 0 mg chol., 38 mg sodium, 1 g carbo., 0 g fiber, 0 g pro.
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