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Asparagus with Shallot-Sherry Vinaigrette
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- #47694
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
2 bunches thin asparagus
salt
1 large shallot
1 teaspoon French mustard
2 tablespoons sherry vinegar
1/2 cup olive oil
black pepper
directions
Rinse asparagus and snap off ends at the woody part.
In a shallow saute pan, add asparagus and water to cover with enough salt that the water tastes like the sea. Bring to a boil.
Boil for about 3-5 minutes depending on asparagus thickness, just until cooked but still slightly crispy to the bite.
Remove from hot water with tongs to a bowl of ice water to cool. Drain once cooled.
Meanwhile, mix mustard, vinegar, shallots, salt and pepper. Whisk in oil until dressing is combined.
In a serving dish, pour dressing over asparagus and allow to marinate until service.
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nutrition data
Nutritional data has not been calculated yet.
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