Asparagus Vinaigrette Recipe
Asparagus vinaigrette is a light and flavorful asparagus recipe. Cooked an seasoned, the asparagus is combined with shallots and mustard with olive oil for flavor. Tossed and chilled, it is served as a lovely side.
Ingredients
1 1/2 pounds asparagus, tough stems removed
2 1/2 teaspoons olive or vegetable oil
3/4 teaspoon finely chopped shallot or green onion
1/2 teaspoon Dijon or spicy brown mustard
Pinch black pepper
1 1/2 teaspoons white wine vinegar or white vinegar
Directions
In a heavy 12 inch skillet, bring an inch of unsalted water to a boil.
Add the asparagus and cook, covered, for 3 minutes or until just tender.
Drain, rinse under cold water to stop the cooking, and drain again.
In a medium size shallow dish, combine the olive oil, shallot, mustard, and pepper.
Add the cooked asparagus and toss gently to coat the spears.
Cover the dish and refrigerate for 2 to 3 hours, tossing occasionally.
Add the asparagus and cook, covered, for 3 minutes or until just tender.
Drain, rinse under cold water to stop the cooking, and drain again.
In a medium size shallow dish, combine the olive oil, shallot, mustard, and pepper.
Add the cooked asparagus and toss gently to coat the spears.
Cover the dish and refrigerate for 2 to 3 hours, tossing occasionally.
