Asparagus With Raspberry Vinaigrette

1. 1

   In a small bowl, whisk the oil, vinegar and honey till well blended.

2. 2

   Set aside.

3. 3

   Snap off tough ends of asparagus and discard them.

4. 4

   Place spears in vegetable steamer basket over boiling water in pan.

5. 5

   Cover and cook till tender about 6-8 minutes.

6. 6

   Drain immediately and plunge into cool water.

7. 7

   Chill.

8. 8

   Arrange asparagus on 4 plates lined with lettuce leaves.

9. 9

   Drizzle with vinaigrette.

10. 10

    Garnish with fresh parsley sprigs.

* Per serving · 4 servings · Values may vary.

No additional tips available.