After cooling blanched asparagus in ice water, Alex Guarnachelli explains: “Try not to let a drop of water end up in salad is the best way to enjoy its taste to the maximum. ” means that the shoots must be completely dry and chilled, before you mix them with sweet lemon and Dijon sauce горчицы. 
Time: 1 hour. 15 minutes. Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 6 l of water
- Coarse salt
- 2 tbsp. l granulated sugar
- 32 small or medium sized green asparagus shoots (wash and trim solid ends)
- Juice 2 lemons
- 2 tbsp. l white wine vinegar
- 1 tsp honey
- 2 tbsp. l pasty Dijon mustard without whole grains
- 4 tbsp. l olive oil
Recipes with similar ingredients: asparagus, lemon juice, wine vinegar, honey, Dijon mustard
Recipe preparation:
- Alex prefers to use kitchen scissors for cutting shoot ends; if they break off, then a large amount is lost edible part. As for the smaller and thinner shoots asparagus, then they are too thin to peel, in addition, it a kind of protective layer, thanks to which the asparagus will retain its form during cooking. Larger shoots the peel is denser, so it cleans them, leaving the peel on tip or 2.5 cm from the end. The top of the shoot is tender enough and you can cook it the way it is.
- Alex loves when asparagus is cooked “al dente”, i.e. It remains a little uncooked and crispy. Put big pan the water over medium heat and bring to a boil. Add so much salt that the water tastes like not very strong sea. How to determine this? Take a little water with a spoon and try, then add sugar.
- Prepare a container large enough to fit asparagus, filling it with cold water. Add ice cubes. Before by cooking, lower the asparagus into the ice bath. This will help revitalize sluggish shoots. Remove the asparagus from the water, transfer to boiling water and cook for 2-3 minutes. Take out the shoots with a slotted spoon and immediately put in ice water. Leave them in the water for several minutes, gently turning them to cool quickly.
- What is the most important step in preparing this dish? To dry shoots as soon as they got out of the water. Make sure that water doesn’t got into the salad, the only way you can enjoy it as much as possible tasteful. Put asparagus on a large plate or covered dish with a kitchen towel and refrigerate.
- In a medium-sized bowl, mix lemon juice, white wine vinegar, honey and mustard. Shuffle. Enter in a thin stream olive oil. When the oil runs out, try salad dressing and, if necessary, add spices.
- Before serving, remove a dishcloth from a plate with asparagus and just mix it with the sauce. Arrange on serving plates and serve to the table.
