Nothing says spring to me more than asparagus. The first vegetable to pop up out of my garden, those tender green stalks of goodness are a welcome change to the winter vegetables we’ve been enjoying. Always looking for a new way to enjoy the potently delicious veggie, I decided to whip up a light vinaigrette to drizzle onto steamed and chilled asparagus. This dish makes a delicious side or could be a simple lunch recipe (add some crumbled bacon and a wedge of fresh bread).
2 pounds asparagus
1 tablespoon minced shallot or yellow onion
1/2 teaspoon minced garlic
1/2 teaspoon Dijon mustard
1/2 teaspoon coarse salt
1/4 teaspoon black pepper
1/4 cup white wine vinegar
1/2 cup olive or grapeseed oil
1 tablespoon minced fresh herbs (I used basil and oregano, but whatever is handy works just as well)
Rinse and trim asparagus, and steam for about 5 minutes, just until tender. Immediately remove and place asparagus in an ice water bath to chill.
While asparagus is steaming, in a medium bowl, combine all ingredients except herbs. Remove asparagus from water bath, pat dry and place in a serving dish. Whisk the herbs into the vinaigrette, then drizzle over asparagus. Serve immediately.
Serves 4.
Tip: to get a fine mince on the onion and garlic, use a grater or microplane. Just watch your fingers — those teeth are sharp!
this sounds delightful.
I love freshly grown asparagus. Mine are very thin, but delicious. Great recipe.