Fresh Asparagus Vinaigrette Recipe
Ingredients
| Asparagus | 1/2 Pound | |
| Boiling Water- as required | ||
| Salt | 1 To taste | |
| Cider vinegar | 3 Tablespoon | |
| Olive oil | 2 Tablespoon (Salad Oil- 1/4 cup) | |
| Sugar | 1/2 Teaspoon (Salad Oil- 1/4 cup) | |
| Pepper | 1 Dash (Salad Oil- 1/4 cup) | |
| Egg- 1 hard-boiled, peeled and chopped | ||
| Sweet Gherkins- 2 nos., chopped | ||
Directions
GETTING READY
1) Cut off the tough ends of asparagus stalks and wash in cold water.
2) Using vegetable parer or paring knife, scrap off the scales and skin from lower part of stalks.
3) Using string tie the asparagus stalks into a bunch.
MAKING
4) In a deep saucepan, stand the asparagus bunch upright.
5) Stream the boiling water, to depth of 2 inches, and add 1-1/2 teaspoons salt.
6) Heat to boiling point, put the lid and cook the asparagus for 15 to 20 minutes, or just until tender.
7) Drain the asparagus well.
8) Place the stalks in shallow baking dish.
FINALIZING
9) In a jar, place together vinegar, both the oils, 2 teaspoons salt, sugar and pepper.
10) Put the tight fitting lid and shake well.
11) Stream the vinegar dressing over asparagus.
13) Place the baking dish in refrigerator for 1 hour, turning stalks several times.
SERVING
14) Arrange asparagus on platter and dredge with egg and pickle, serve cold
Stand upright in deep saucepan.
Add boiling water, to depth of 2 inches, and 1-1/2 teaspoons salt.
Bring to boiling; cook, covered, 15 to 20 minutes, or just until tender.
Drain well.
Lay stalks in shallow baking dish.
In jar with tight-fitting lid, combine vinegar, oils, 2 teaspoons salt, the sugar, and pepper; shake well.
Pour dressing over asparagus.
Refrigerate 1 hour, turning stalks several times.
Arrange asparagus on platter.
Sprinkle with egg and pickle.
Makes 6 servings.
1) Cut off the tough ends of asparagus stalks and wash in cold water.
2) Using vegetable parer or paring knife, scrap off the scales and skin from lower part of stalks.
3) Using string tie the asparagus stalks into a bunch.
MAKING
4) In a deep saucepan, stand the asparagus bunch upright.
5) Stream the boiling water, to depth of 2 inches, and add 1-1/2 teaspoons salt.
6) Heat to boiling point, put the lid and cook the asparagus for 15 to 20 minutes, or just until tender.
7) Drain the asparagus well.
8) Place the stalks in shallow baking dish.
FINALIZING
9) In a jar, place together vinegar, both the oils, 2 teaspoons salt, sugar and pepper.
10) Put the tight fitting lid and shake well.
11) Stream the vinegar dressing over asparagus.
13) Place the baking dish in refrigerator for 1 hour, turning stalks several times.
SERVING
14) Arrange asparagus on platter and dredge with egg and pickle, serve cold
Stand upright in deep saucepan.
Add boiling water, to depth of 2 inches, and 1-1/2 teaspoons salt.
Bring to boiling; cook, covered, 15 to 20 minutes, or just until tender.
Drain well.
Lay stalks in shallow baking dish.
In jar with tight-fitting lid, combine vinegar, oils, 2 teaspoons salt, the sugar, and pepper; shake well.
Pour dressing over asparagus.
Refrigerate 1 hour, turning stalks several times.
Arrange asparagus on platter.
Sprinkle with egg and pickle.
Makes 6 servings.
Chef
