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Steamed Asparagus with Citrus Vinaigrette

By Wolfgang Puck & Marian Getz

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.