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Ingredients

• 1 1/2 lb Asparagus spears, peeled and trimmed
• 1 c. Water, warm tap
• 24 x Black olives, oil curred
• 2 Tbsp. Capers, liquid removed
• 1 c. Tomatoes, seeded and minced
• 1/4 c. Fresh flat-leaf parsley leaves, lightly packed
• 1 Tbsp. Dijon mustard
• 1/2 tsp Salt
• 1/4 tsp Fresh grnd black pepper
• 2 tsp Lemon juice
• 4 Tbsp. Virgin extra virgin olive oil

Description

1.Place The Asparagus In No More Than Two Layers In The Bottom Of A Sauce Pan, Preferably Stainless Steel. Add In Warm Tape Water, And Bring It To A Boil Over High Heat. Cover The…

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