Asparagus With Vinaigrette Dressing

Course:

Appetizer

Practical information

Prep time

20 min
Cooking

20 min
Ready in

40 min

Difficulty
Price

Recipe
Comments (0)

Because the warm asparagus are mixed with the dressing and allowed to sit for 30 minutes, the asparagus will lose some of its bright green color. I use a loaf pan for the marinating so the asparagus stays parallel during mixing and has good contact with the dressing. For appearance sake, trim the asparagus the same length as the pan.

Recipe's Ingredients

1 teaspoon dijon mustard
1 teaspoon finely minced, fresh thyme
1 teaspoon finely minced, fresh oregano
1 teaspoon finely minced, fresh rosemary

1 tablespoon minced, fresh chives
1 tablespoon red wine vinegar
4 tablespoons extra virgin olive oil
350 g to 450 fat, fresh asparagus spears, peeled

Recipe preparation steps
1

Whisk together mustard and vinegar. While continuing to whisk, add olive oil in small amounts until an emulsion is formed. Add herbs and mix. Set aside.
2

Bring a large sauce pan of salted water to a full boil. Cook asparagus spears until barely cooked and still bright green. Drain well and mix with dressing.
3

Set aside for 30 minutes, mixing occasionally.
Ready !