Asparagus Dressing

This is a simple Hollandaise-style dressing to serve with cooked asparagus. I roasted my asparagus at 425 degrees (tossed with olive oil and salt, pepper, and garlic salt first) for about 10 minutes. Older/thicker asparagus would need a bit more time. Asparagus can be served at room temperature when prepared like this. Recipe is from The Recipe Box Project and was typed on an old typewriter by PW (I think).

Asparagus Dressing

~from my grandmother's recipe box

1 T. vinegar
3 T. vegetable or canola or other neutral oil
yolk of one hard-boiled egg, mashed
1 t. Dijon mustard
Roasted asparagus

Mix dressing ingredients together, whisking until emulsified. Drizzle over cooked asparagus.

~Makes almost half a cup, enough for a couple pounds of asparagus.

Recipe card typed on an old typewriter