Reading through this book, you may pick up on a theme: I hide nutritious vegetables under generous amounts of sauce or cheese so everyone will eat them. Here is an example of my fun cat-and-mouse game played to perfection: creamy, oniony dressing is lapped over crisp-tender asparagus—and everyone’s happy!

　　

Ingredients

makes 4 servings

　　1 pound asparagus, ends trimmed

　　1/4 cup Grey Moss Inn White French Dressing (page 160), or to taste

　　

Step 1

Prepare a bowl of ice water and set aside. In a sauté pan with a tight-fitting lid, add water to about 1/2 inch deep. Bring to a boil. Add the asparagus and simmer until bright green and just tender when pierced with a thin, sharp knife, 2 to 4 minutes.

　　

Step 2

Drain the asparagus and immediately plunge into the ice water to stop the cooking. When cool, drain the asparagus and lay them out on a clean kitchen towel. Transfer to a large serving platter. Drizzle the dressing over the asparagus and serve.

　　Eva's Kitchen