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"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Asparagus Salad with Walnut Oil Vinaigrette Recipe

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This recipe for Asparagus Salad with Walnut Oil Vinaigrette is from It's About Thyme, Again, 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:  
1/4 c white wine vinegar
1 T minced shallot
2 t Dijon mustard
3/4 t salt
1/2 t freshly ground black pepper
1/2 c vegetable oil
1/4 c walnut oil
2 lbs. asparagus, trimmed and steamed until just tender
1/3 c toasted, chopped walnuts
1 T chopped fresh parsley leaves
Salt and freshly ground black pepper
Directions:
Directions:
In a large bowl whisk together the vinegar, shallot, mustard, salt and pepper. While continuing to whisk, add the vegetable oil in a very thin stream, whisking constantly. Whisk in the walnut oil.

Place asparagus on platter and pour dressing over the asparagus. Garnish with walnuts and parsley. Taste and adjust seasoning if necessary. Serve immediately.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
25 minutes, 6 minutes cooking time.

 

 

 

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