Asparagus Vinaigrette
Thank goodness asparagus is available all year long, but the first shoots in the spring; February to June seem to us to be the best!
Asparagus Vinaigrette
I have had this recipe for so long I cannot remember where it came from. Thin asparagus are our favorites, but really any spring fresh asparagus is delicious.
Ingredients
- 150 grams trimmed asparagus spears
- ¼ cup olive oil
- 3 TBSP red wine vinegar
- ¼ tsp. minced garlic
- ½ tsp. salt
- ½ tsp. dry mustard
- ½ tsp. dry basil
- ¼ tsp. pepper
Instructions
- Trim woody end of asparagus, either snap off or cut at least 1/3 up the stalk.
- I use a flat frying pan with 1-2 inches of water to blanche the asparagus spears.
- Bring the water to a boil, add asparagus making sure they are all covered and in one layer. Keep asparagus in the boiling water for 1 minute and remove, drain and rinse under cold water. (Thicker stems may take 90 seconds but watch not to overcook the asparagus.)
- Mix marinade and cover asparagus, gently rolling until all marinated. Let rest at room temperature for 2- 6 hours, gently roll occasionally to coat the asparagus.
- Can be served as an appetizer, side dish, part of an antipasto platter or on a bed of greens for a salad.
Notes
Asparagus and vinaigrettes can be tricky to pair, paying attention to the vinaigrette, the sweet asparagus and how you are serving it.
For decades Asparagus Vinaigrette and baguettes were the appetizer. Here we prefer a dry rose or an dry unoaked Italian white.
It’s perfect as a side dish to a really good grilled steak seasoned only with salt and pepper.
We’ve had good luck with:
• Ardal Reserva 2010 Tempranillo and Cabernet Sauvignon with the steak and side of Asparagus Vinaigrette.
• Ruffino Orvieto Classico
• Sirius Bordeaux Blanc
• K Vintners Vino Sangiovese Rose