The Daily Mail

Amanda Eliasch’s A Rat’s Tale

Amanda Eliasch, Lisa Borgnes Giramonti, Julie Anne Rhodes, Julia Verdin


I think some sweet & sour asparagus would best compliment this, don’t you?
Sweet & Sour Asparagus

sweet & sour asparagus

Servings: 4

  • 1 pound fresh asparagus, tough ends removed
  • 2 whole cloves
  • 1/3 cup red wine vinegar
  • 2 sticks cinnamon
  • 1/4 cup canola oil
  • 1 teaspoon celery seed
  • 1/4 cup sugar
  • 1/2 teaspoon salt


1). Bring water to boil in a large saucepan fitted with steamer insert and lid. Prepare an ice bath, a large bowl of water with 1 cup ice cubes in it. Add asparagus and steam until crisp-tender, about 2 minutes. Remove asparagus and dump into ice bath to stop the cooking process and preserve the bright green color. Drain asparagus.
2). Meanwhile, in a large bowl combine vinegar and sugar, mix until sugar dissolves. Add cloves, cinnamon sticks, celery seed, salt, and oil. Mix until well incorporated. Add asparagus to the bowl, toss well. Let marinate up to 3 days in the refrigerator.
Serving Suggestions: Great with any Asian-style dish or to add a little panache with grilled meat, chicken, and fish.
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