Monday, July 5, 2010

Asparagus with Vinaigrette Sauce

Asparagus with Vinaigrette Sauce

Serves 2.

An almost slightly tangy asparagus. The vinegar really adds a kick!
Slightly adapted from: Williams-Sonoma Vegetarian cookbook

1/2 lb. asparagus
1/8 c. olive oil
1 T. chopped shallots
1 T. red wine vinegar
1/2 t. Dijon mustard
salt and freshly ground black pepper
1 T. chopped fresh parsley

Cut or snap off any tough, woody ends from the asparagus and discard.

Select a large frying pan large enough to hold the spears flat in a single layer and fill halfway with water. Bring to a boil, then reduce the heat so the water simmers gently with just a few bubbles breaking the surface. Lay the asparagus spears flat in the pan (they should be covered with about 1" of water). Cook until tender-crisp, about 4-8 minutes. Begin testing with the tip of a knife after 4 minutes; the timing will depend on the thickness of the spears. Remove from the heat and drain well.

In a small bowl, whisk together the olive oil, shallot, vinegar, and mustard. Season to taste with salt and pepper, and add the parsley.

Arrange the spears on a warmed serving platter. Spoon the dressing over the warm asparagus.

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