Asparagus with Mustard Dipping Sauce
- For dipping sauce, combine vinegar, mustard, pepper, and salt in a blender container or food processor bowl. Cover and blend or process until combined. With the blender or processor running, slowly add oils in a thin, steady stream. Continue blending or processing until mixture is thick. Transfer to a covered container, and refrigerate up to 4 hours.
- Snap off and discard woody bases from asparagus. If desired, remove tips and strings from sugar snap peas. Bring 1 inch of lightly salted water to boiling in a large, deep skillet; add asparagus. Reduce heat and simmer, uncovered, about 4 minutes or until crisp-tender. Using tongs, transfer asparagus to a large bowl of ice water to cool quickly. Add peas to simmering water and cook about 2 minutes or until crisp-tender. Drain and transfer to bowl of ice water.
- To serve, transfer sauce to a serving bowl on a platter. Arrange asparagus and sugar snap peas around sauce bowl. Makes 12 servings.
From the Test Kitchen
After cooling vegetables in ice water; drain. Cover and chill up to 4 hours.
Nutrition Facts (Asparagus with Mustard Dipping Sauce)
- Per serving:
- 99 kcal cal.,
- 9 g fat
- (1 g sat. fat,
- 0 mg chol.,
- 19 mg sodium,
- 3 g carb.,
- 1 g fiber,
- 1 g pro.
- Percent Daily Values are based on a 2,000 calorie diet