Ingredients
- Servings: 4
- 1 lb asparagus
- 2 teaspoons herbes de provence
- 1/2 cup wine vinegar
- 1/2 teaspoon salt
Recipe
- 1 cut root ends off of asparagus.
- 2 lightly steam asparagus until brightly green and tender to touch but still slightly firm.
- 3 place on platter or in a casserole dish.
- 4 pour wine vinegar over.
- 5 sprinkle the herbes de provence and season with salt.
- 6 toss to coat evenly.
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