The
world cuisine theme chosen for January's My Kitchen, My World was Smörgåsbord.
Smörgåsbords are always a little exciting, aren't they? You never know exactly what you will find on one, although many items are staples, of course, there are always some surprises. You can always find some simply prepared selections that make you think, "Why don't I make this at home, it's a perfect addition to most any meal..."
The recipe I chose was one of those...a cold vegetable dressed simply resulting in a nice clean taste that lets you feel like you are then able to choose more than one selection in that dessert section, because you know you will want to do that on a Smörgåsbord, right? This recipe is simple, easy, economical, delicious, and friendly on the calorie count.
Next week Margaret will have a round-up of all the
recipes made for MKMW this month at the MKMW site. February's destination is Portugal. (Anyone can participate any time with no advance or further commitment, so it you have something you would like to explore and make from Portugal, join in and leave your link!)
Dilled Asparagus
Makes a wonderful starter or finger-food appetizer.
Microwave asparagus spears for one minute and then plunge the spears into ice water to chill them quickly and help preserve their bright green color.
Make a mixture of 1 part cider vinegar and 3 parts water, a handful of fresh dill and a little salt and pepper. Marinate the asparagus spears overnight in this mixture.
To serve: drain the asparagus, toss the spears in a little olive oil, salt & pepper.