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
- 1 pound jumbo asparagus, trimmed and peeled
- Coarse salt
- Vinaigrette Jam
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.
SourceThe Martha Stewart Show, Episode 5128