Crisp-tender asparagus spears and sugar snap peas give color and freshness to your appetizer spread.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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Instructions Checklist
  • 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.

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Instructions Checklist
Instructions Checklist
  • To serve, transfer sauce to a serving bowl on a platter. Arrange asparagus and sugar snap peas around sauce bowl. Makes 12 servings.

Tips

After cooling vegetables in ice water; drain. Cover and chill up to 4 hours.

Nutrition Facts

99 calories; 9 g total fat; 1 g saturated fat; 0 mg cholesterol; 19 mg sodium. 3 g carbohydrates; 1 g fiber; 1 g protein; 0 RE vitamin a; 9 mg vitamin c; 10 mg calcium; 0 mg iron;

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