Honey Dijon Asparagus

Asparagus might possibly be the easiest vegetable to prep and cook, and this simple recipe doesn’t complicate things. It’s great warm or cold, making it a great side dish to make ahead for Shabbat.

Prep Time: 5 minutes Cook Time: 2–4 minutes Makes: 4 servings

Water for boiling

2 teaspoons (10 ml) white wine vinegar

1 teaspoon honey

1 tablespoon (15 ml) Dijon mustard

½ teaspoon fresh tarragon or dill, minced

1 tablespoon (15 g) salt

1 pound (450 g) asparagus

Make sure you have a clean kitchen towel handy, and bring a medium pot of water to a boil.

In a large bowl, combine the white wine vinegar, honey, Dijon mustard and fresh tarragon.

Add the salt and asparagus to the boiling water and blanch for 2–4 minutes, depending on the thickness of your asparagus and how soft you prefer it.

Once cooked to your desired tenderness, remove asparagus with tongs to the clean kitchen towel. Arrange in as much as a single layer as possible to allow the asparagus to cool.

After about a minute, toss the asparagus with the prepared dressing. Serve either warm or chilled.

Bubbe’s tip: If your asparagus are extra thick, you should peel the ends with a vegetable peeler. What? You’re so busy?