This is one of those evolutionary recipes that slowly became the version of itself seen above from my dinner the other night. To begin with, my husband Norm found a recipe in one of our many Jamie Oliver cookbooks for a warm french bean salad. Seeing as we love whole grain mustard, "the Jamie Oliver beans" quickly became one of my husband's signature dishes. Over time, the ingredients changed a bit for the sake of convenience (shallots can be hard to come by at our local grocery store), and a bit so that the same recipe could be applied to other veggies.Norm's Jamie's Green Bean Salad:
1 clove garlic finely minced
1 tbsp onion or shallot finely minced
2 tbsp whole grain mustard
1 tbsp olive oil
4 servings worth of beans (or asparagus in today's case)
Mix the first four ingredients to create a "dressing." Cook the beans or asparagus any way you like (steam, boil, grill), and while still hot, toss in the dressing to coat. This is a great tangy side dish. I frequently pair it with sweeter meat preparations such as my fig and plum glazed duck or apple pork chops because the help make sure that your dinner doesn't end up being sickly sweet.
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