What's Cooking? Maple dijon Aspargus

What’s cooking?  Asparagus!

Chef Kelly is almost ready for the May 2nd arrival of our first group of residents to the Marble House. Did you know it’s asparagus season?  See recipe below.

Maple Dijon Asparagus INGREDIENTS 1 bunch asparagus, trimmed 1/4 cup slivered or sliced almonds Maple Dijon Vinaigrette 3 tbsp. olive oil 2 tbsp. rice vinegar 2 tsp. fresh lemon juice 2 tsp. Maple Syrup (I prefer Dorset Maple Reserve) 1/2 tsp. Dijon mustard 1/4 tsp. kosher salt 1/4 tsp. freshly ground black pepper DIRECTIONS 1. Bring a medium pot of water to a boil over high heat. Add asparagus and reduce heat to low, simmering 2-3 minutes until tender-crisp. Drain and rinse under cold water to stop further cooking. Pat dry with kitchen towel and arrange on a platter. 2. For the vinaigrette, in a small bowl, whisk olive oil, rice vinegar, lemon juice, maple syrup, Dijon, salt and pepper. Spoon over asparagus. 3. For the toasted almonds, preheat oven to 350°F. Place almonds in a single layer on a baking sheet. Roast 4-6 minutes shaking the pan frequently to prevent burning. Sprinkle over asparagus. Serves 4

Maple Dijon Asparagus

INGREDIENTS

1 bunch asparagus, trimmed
1/4 cup slivered or sliced almonds

Maple Dijon Vinaigrette

3 tbsp. olive oil
2 tbsp. rice vinegar
2 tsp. fresh lemon juice
2 tsp. Maple Syrup (I prefer Dorset Maple Reserve)
1/2 tsp. Dijon mustard
1/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper

DIRECTIONS

1. Bring a medium pot of water to a boil over high heat. Add asparagus and reduce heat to low, simmering 2-3 minutes until tender-crisp. Drain and rinse under cold water to stop further cooking. Pat dry with kitchen towel and arrange on a platter.

2. For the vinaigrette, in a small bowl, whisk olive oil, rice vinegar, lemon juice, maple syrup, Dijon, salt and pepper. Spoon over asparagus.

3. For the toasted almonds, preheat oven to 350°F. Place almonds in a single layer on a baking sheet. Roast 4-6 minutes shaking the pan frequently to prevent burning. Sprinkle over asparagus.

Serves 4