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
The Martha Stewart Show, Episode 5128
- 1 pound jumbo asparagus, trimmed and peeled
- Coarse salt
- Vinaigrette Jam (http://www.marthastewart.com/255535/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.
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