Posted Mon, 10/24/11
Last Sunday, I watched an episode of P. Allen Smith's Garden Home on Create TV. The program was informative yet enjoyable, highlighting a rooftop garden, a poolside grotto made using seashells and window flower box combinations (Structure in the Garden, episode #1012).
Host Paul Allen Smith whipped up the following easy but delicious appetizer:
Asparagus with Horseradish Dip
1 TBS Dijon mustard
1 C mayonnaise
2 LBS fresh asparagus spears
2 TBS horseradish
2 TBS flat-leaf parsley, minced
Blanch asparagus in salted, boiling water for about 1 minute. After removing spears, rinse under cold water to stop cooking. Pat dry and set aside. Meanwhile, mix mayonnaise, horseradish, mustard and parsley in a bowl until well blended. Store in the refrigerator until ready to serve with asparagus spears.
Asparagus is on my list of favorite vegetables, although I cannot abide them overcooked and mushy, such as the canned variety.
Nice and firm is the way to go.