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Asparagus with Vinaigrette Jam

A good source of fiber, folic acid, and potassium, asparagus is at its peak from February through June -- serve with vinaigrette jam for a sure-to-please spring side dish. Also try: Steamed Artichokes with Vinaigrette Jam

  • Servings: 4
Asparagus with Vinaigrette Jam

Source: The Martha Stewart Show, Episode 5128

Ingredients

Directions

  1. Fill a large roasting pan 1/2-inch high with water. Place asparagus in an even layer in roasting pan; bring to a boil over medium-high heat. Cook, turning, until asparagus are crisp-tender, about 6 minutes. Drain asparagus and serve with vinaigrette jam.

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