Serves
Makes 4 servings
Ingredients
- 1 pound asparagus spears, trimmed
- 1 teaspoon fresh orange zest
- 1 tablespoon fresh orange juice
- 2 tablespoons Dijon mustard
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- Kosher salt to taste
- Fresh pepper to taste
Procedure
Note: This recipe was developed for the Wolfgang Puck 3-Tier Rapid Steamer. Please consult the owner’s manual for proper use and safety procedures.
Fill water tank with water. Place the asparagus in the steamer basket.
Steam for 3 to 4 minutes or until asparagus are tender. Whisk together the remaining ingredients in a mixing bowl. Drizzle the vinaigrette over the asparagus and serve.
