- 1 bunch asparagus, tough ends removed, cut into 1 1/2-inch lengths
- 1 cucumber, peeled, quartered lengthwise, seeded, and cut into 1 1/2-inch strips
- 1 teaspoon red-wine vinegar
- 2 teaspoons olive oil
- Coarse salt and ground pepper
Quickly Steamed Asparagus Keeps Its Bright Green Color And Crisp-tender Texture, Making It A Good Match For Cucumber.
Martha StewartView Full Recipe