Ingredients

  • 1 cup dry white wine
  • ½ cup water
  • 6 tablespoons extra-virgin olive oil
  • juice of 2 lemons
  • 1 tablespoon whole black peppercorns
  • 1 tablespoon minced fresh thyme
  • 2 cloves crushed garlic
  • 6 scallions
  • pinch salt
  • 2 lbs. thin asparagus, stems
  • trimmed

Directions

Place all ingredients except asparagus in a saucepan, bring to a boil, and cook 20 minutes.

Add asparagus, stir, cover and turn the heat down. Simmer and toss gently a couple of times about 6-8 minutes until asparagus is tender.

Chill and serve cold, as an hors d'oeuvre or salad.

Categories
Appetizers, Vegetable, Vegetarian
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