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Jewish Recipes --> Recipes --> Passover Recipes --> Vegetables

Passover Asparagus with Spicy Vinaigrette
Yield: 8 servings

Recipe Ingredients:

S'hug: Yemenite pepper-garlic chutney.

  • 1 kg (2.2 lb) medium asparagus
  • 4 Tbsp olive oil
  • 4 tsp s'hug (either red or green -  may substitute few drops of bottled hot pepper sauce)
  • pinch of salt
  • 4 tsp strained fresh lemon juice

Peel asparagus by putting it on a board, holding it at the base, and peeling it toward you, turning it after each strip is peeled. Cut off thick bases. Rinse asparagus. Put in a medium sate pan or deep skillet of boiling salted water and cook until just tender, about 5 or 6 minutes.

Meanwhile make dressing: combine remaining ingredients in a small bowl and beat with a whisk or fork until blended.

Transfer asparagus carefully to a paper towel-lined plate or tray to drain briefly. Transfer to plates and serve warm, accompanied by dressing.

Vegetable Dishes -- Passover Recipes --> Vegetables

Cooking Tips:  

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods