<< Back
Asparagus with Tangy Horseradish Dressing
1 or 2 bunches asparagus
6 Tbsp olive oil
2 Tbsp horseradish (drained)
1 1/2 Tbsp white balsamic vinager (or cider vinager)
2 Tbsp fresh dill or thyme
1 1/2 tsp seasalt
1/2 tsp pepper
Whisk all ingredients except asparagus together to make dressing. Set aside. Steam asparagus just until tender but still bright green - do not overcook (the asparagus will continue cooking a minute or two after removing from heat. Serve asparagus with dressing. This recipe also works great with carrots!
0 Comments »