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Asparagus Vinaigrette Recipe

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This recipe for Asparagus Vinaigrette, by , is from 30 in 30 Minutes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elaine Wilner
Added: Monday, December 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
12 asparagus medium-sized asparagus spears
Kosher salt and freshly ground pepper to taste
11/2 teaspoons white-wine vinegar
11/2 teaspoons dijon mustard
1/4 cup extra-virgin olive oil
11/2 teaspoons finely chopped shallots or the white and light green part of a green onion
11/2 teaspoons finely chopped parsley

Directions:
Directions:
1. Use a potato peeler to lightly scrape the asparagus spears to within about 1 inch of the top. Cut off and discard the tough bottoms and trim the spears to a uniform length. Drop them into a bowl of cold water.
2. Place the vinegar, mustard, salt and pepper in a small mixing bowl and stir rapidly with a whisk. Gradually add the oil, stirring constantly. Stir in the shallots/
3. Place the spears in a skillet, add cold water to cover and salt. Bring to a boil and simmer until tender yet firm, about 4 minutes.
4. Drain the asparagus spears well and drop into a bowl with ice water to stop the cooking.
5. When ready to serve, arrange six spears on each plate. Spoon the sauce over the asparagus. Sprinkle the parsley over the tips.

Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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