Ingredients for Asparagus With Vinaigrette
- Asparagus Spears
- 1/2 teaspoon salt
- Wine Vinegar
- Dijon Mustard
- Peanut Oil
- 2 shallots, finely chopped
- Fresh Parsley
How to Make Asparagus With Vinaigrette
- Trim the woody ends off 1 pound of asparagus spears.
- Bring a small saucepan of salted water to a boil. Add asparagus and cook for 3-4 minutes, or until crisp-tender.
- While the asparagus cooks, whisk together 2 tablespoons of lemon juice, 1 tablespoon Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl.
- Gradually whisk in 1/4 cup extra virgin olive oil until emulsified.
- Finely chop 2 shallots and stir them into the vinaigrette.
- Drain the asparagus and arrange it on a serving platter.
- Drizzle the lemon-shallot vinaigrette generously over the asparagus.
- Garnish with 1 tablespoon of fresh chopped parsley before serving.
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
4g
Fat
11g
Carbs
1g
