Passover Asparagus with Spicy Vinaigrette
Yield: 8 servings

• 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