Ingredients
- 24 asparagus spears
- 2 teaspoons olive oil
- 1 1/2 tablespoons balsamic vinegar
Recipe
- 1 wash and trim the asparagus by breaking the stems at the point where they yield easily. steam over hot water about 3 to 7 minutes, depending on the thickness of the stems.
- 2 stir the oil and vinegar together in a serving dish.
- 3 drain the asparagus and turn in the serving dish to cover with dressing.
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