A wonderful and easy accent to any buffet.
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4 lbs. asparagus (thin stemmed), ends trimmed
2 lemons, zest shaved and saved
salt and pepper
Boil 1 inch of water in a shallow, wide pot.
Place a layer of trimmed asparagus in boiling water for about 2 minutes.
Asparagus should still be firm. Remove from pot and shock with cold water, then allow to rest on paper towel to remove excess water.
Repeat until all asparagus has been parboiled.
Place in refrigerator.
Whisk lemon juice, olive oil, salt and pepper.
Pour over asparagus and garnish with lemon zest.
This orange and black cocktail uses a blend of cognac and Grand Marnier to pack an unexpected kick.