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Asparagus with Sundried Tomato Vinaigrette Recipe

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This recipe for Asparagus with Sundried Tomato Vinaigrette is from A Collection of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 lb. asparagus, trimmed
1/2 c oil
Sundried tomatoes, drained and finely chopped
1/4 c capers
1/4 c Italian parsley, chopped
2 T balsamic vinegar
1 shallots, minced
1 lemon, zester in long strips
1/2 c olive oil
1/2 t kosher salt
1/4 t fresh ground pepper
Directions:
Directions:
Fill a large stockpot half full with water. Add a generous pinch of salt and bring to a boil over high heat. Add the asparagus and cook until the asparagus is bright green, about 2 minutes. Drain in a colander.
Combine the sundried tomatoes, capers, parsley, balsamic vinegar, and shallots in a medium bowl. Mix well. Mice half of the lemon zest and add to the tomato mixture. Gradually add the oil in a steady stream, whisking continuously. Add the salt and pepper, stir, taste and if needed add more salt or pepper. Arrange the asparagus on a serving platter and pour the vinaigrette down the center of the stalks. Tope with remaining lemon zest.
Number Of Servings:
Number Of Servings:
6-8

 

 

 

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