Description
When you shave asparagus thin with a peeler and give it a quick curing/pickling in the mustard dressing, the harsh attributes mellow out substantially, and the sweet, grassy flavor comes through. In fact, it was so delicious that I contemplated serving it without the fried meat. Happily, that passed.
Ingredients
- 2 tablespoons rice vinegar
- 1 tablespoon Dijon mustard
- 3 tablespoons olive oil, or more to taste
- 24 large asparagus spears
- salt and ground black pepper to taste
- 1 pinch cayenne pepper
- 1 teaspoon vegetable oil, or as needed
- 4 ounces pastrami, sliced into thin strips
Prep Time: 15 mins
Cook Time: 5 mins
Total Time: 20 mins
Servings: 4