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Asparagus with Raspberry Vinaigrette Recipe

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This recipe for Asparagus with Raspberry Vinaigrette, by , is from Not An Ugly One In The Bunch Cookbook, 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!

Contributor:  
Contributor:  
Katie Petrasek - Joan LeVasseur

Category:
Category:

Ingredients:  
Ingredients:  
30 spinach leaves (3 cups)
30 asparagus spears - cut to 4-1/2”
1 10 oz pkg frozen raspberries w/juice - thawed and drained
1/3 cup olive oil
1/4 cup whipping cream
2 tbsp vinegar
1/8 tsp pepper
Fresh or frozen raspberries - optional
Snipped fresh chives - optional

Directions:
Directions:
Wash and stem spinach, pat dry, set aside

In a Dutch oven, bring 1” of water to a boil. Add asparagus and cover and cook for 3-4 minutes. Drain and rinse with cold water.

Place raspberries in blender and purée. Strain through a sieve and discard seeds. Remove to a separate bowl.

Place olive oil, whipping cream, vinegar, salt and pepper into blender. Blend together and add the raspberry purée.

To serve: Arrange 5 spinach leaves on each of 6 plates. Arrange 5 asparagus spears on top of each bed of spinach. Pour about 2 tbsp of the raspberry vinaigrette dressing over the center of each serving.

Garnish with raspberries and chives.

NOTE: Can also add red onion rings, cooked chicken, cubed melon, pea pods, or orange segments .

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20-30 minutes

 

 

 

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