Asparagus Dijonnaise – Back to School hot lunch recipe wagon presents a hot meal you can take to work or school. Our recipes are quick, easy and less than 30 minutes to cook. Cook our recipes the night before, refrigerate and reheat the next day. Or, on the other hand, you can cook our meals and freeze them for next week’s lunch. Our special today is Asparagus Dijonnaise
BACK TO SCHOOL HOT LUNCH RECIPE WAGON: Asparagus Dijonnaise
When the asparagus is cooked, remove it from the heat and plunge it quickly into cold water in order to stop the cooking.
1 ½ pound asparagus
¼ cup olive oil
1 tablespoon white wine vinegar
2 tablespoon sour cream
1 tablespoon Dijon mustard
2 tablespoons finely chopped red onion
1 teaspoon dried tarragon, crumbled
Salt and pepper to taste
a large skillet, Bring 1/2 inch of water to a boil over high heat. Meanwhile, cut or break off the tough end of the asparagus. Using a vegetable peeler, peel the lower half of each asparagus
the asparagus to the boiling water. Reduce the heat to low, cover, and cook the asparagus until they are crisp tender, 8 to 10 minutes. Drain and rinse the asparagus with cold water. Pat them dry with paper towels and place them on a serving platter. Refrigerate while preparing the sauce.
In a small bowl, using a wire whisk, big oil with vinegar, mustard, and tarragon until well mixed. Beat in sour cream until smooth. Season the mixture with salt and Pepper
Spoon the mustard mixture of across the center of the asparagus, sprinkle it with chopped red onion. Pack into a heated lunchbox for hot lunch to go.
You can carry your hot lunch in a heated lunch tote.
SCHOOL LUNCH CHEF