ASPARAGUS WITH VINAIGRETTE JAM

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A good source of fiber, folic acid, and potassium, asparagus is at its peak from February through June -- serve with vinaigrette jam for a sure-to-please spring side dish. Also try:Steamed Artichokes with Vinaigrette Jam

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 3

1 pound jumbo asparagus, trimmed and peeled
Coarse salt
Vinaigrette Jam

Steps:

  • Fill a large roasting pan 1/2-inch high with water. Place asparagus in an even layer in roasting pan; bring to a boil over medium-high heat. Cook, turning, until asparagus are crisp-tender, about 6 minutes. Drain asparagus and serve with vinaigrette jam.

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