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Asparagus and Sugar Snap Peas

Side Dish Recipes from AlansKitchen.comMakes 6 servings

Ingredients:

  • Honey-Mustard Dip

    • 3 - Tablespoons Dijon mustard

    • 1/4 - cup lemon juice

    • 1/4 - cup honey

    • 3 - Tablespoons white wine vinegar

    • 3 - Tablespoons fresh dill, finely chopped

    • 1/4 - cup extra virgin olive oil

    • 1/2 - teaspoon salt

    • 1/4 - teaspoon pepper

  • Vegetables

    • 1/2 - pound asparagus, trimmed

    • 1/2 - pound sugar snap peas, trimmed

Directions:

Honey-Mustard Dip

  1. In a medium-mixing bowl, you want to add the mustard, lemon juice, honey, vinegar and dill.   Then slowly whisk in the olive oil.  

  2. Add the salt and pepper, and mix.  

  3. Cover and put into the refrigerator for 30 minutes to chill.

Vegetables

  1. In a large stockpot, add cold water and bring to a rapid boil.  Now, add the asparagus and blanch for 2 minutes.  

  2. Next, add the peas to the asparagus boiling and blanch for an additional 1 minute.  You want to quickly stop the asparagus and peas from cooking.  Drain the pot and add in cold tap water. 

  3. Let them sit in the cold water for 5 minutes to cool.  Then remove from water and pat dry with paper towels. Pour Honey-Mustard Dip into a small serving bowl and place on a large serving platter.  Surround the bowl of dip with the asparagus and sugar snap peas.

Picnicking & Tailgating:

You can make this dish ahead of time.  Pour dip in plastic container and cover.  Place in ice chest.  Put asparagus and snap peas in a large plastic storage bags.  Store the vegetables in your non-perishable basket; however, I would keep in ice chest.

When you get to the picnic or tailgate site, place asparagus and snap peas on a plate.  Just remove the cover on the dip container and serve.

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