Horsey Asparagus

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.


Blog Tags: Television Shows


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