I think you left out the honey in the ingredients list of the first recipe, but even without it, I think this would be outstanding!
My favorite way to eat asparagus is to make a salad of steamed-then-chilled asparagus, quartered campari tomatoes, and sliced boiled eggs, all topped with a traditional French vinaigrette. I make my vinaigrette with 2 heaping T. Maille mustard, salt, pepper, 1/3 c. white wine vinegar, 2/3 c. olive oil--whisk it up until it has "body" (slightly mayonaise-y). I usually steam multiple pounds of asparagus for dinner so I can use the leftovers for this salad for lunch for several days.
So very glad you're feeling better!!
I think you left out the honey in the ingredients list of the first recipe, but even without it, I think this would be outstanding!
My favorite way to eat asparagus is to make a salad of steamed-then-chilled asparagus, quartered campari tomatoes, and sliced boiled eggs, all topped with a traditional French vinaigrette. I make my vinaigrette with 2 heaping T. Maille mustard, salt, pepper, 1/3 c. white wine vinegar, 2/3 c. olive oil--whisk it up until it has "body" (slightly mayonaise-y). I usually steam multiple pounds of asparagus for dinner so I can use the leftovers for this salad for lunch for several days.
Oh, thx for catching that, Joy! Your recipe sounds heavenly!!