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Our Friend Peg’s Amazing Veggies with Honey Mustard Drizzle Sauce
Our sweet and tangy drizzle sauce is a delicious addition to the tender crisp blanched asparagus ad green beans featured on this simple platter.
1 bunch asparagus
fresh green beans
Ripe Campari tomatoes
3 hard boiled eggs (optional)
Fill large pot ¾ full with cold water. Bring to boil.
Place eggs in saucepan and cover with cold water. Cover, and bring to boil. Once water begins to boil, take off the heat and set timer for 12 mins. When the timer chimes, plunge eggs in ice water bath. Let cool.
While waiting for the water in the large pot to boil, trim veggies and quarter tomatoes, set aside.
Once water in large pot is boiling, add trimmed asparagus and green beans and blanch for 2-3 mins, or until tender-crisp.
Remove veggies and plunge in ice water bath
Once cooled, drain well.
Peel and chop cooled hard boiled eggs. Arrange veggies on platter and drizzle with sauce
Honey Mustard Drizzle sauce
¼ cup plus 1 TBS Dijon mustard
¼ cup honey
¼ cup cider vinegar
1 tsp salt
¼ cup plus 2 TBS vegetable oil
Combine ingredients in a mason jar and shake well until emulsified (or blend with immersion blender)