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
Elevate your dish with simple flavor boosters! A final flourish of freshly chopped herbs can add incredible brightness, while a squeeze of lemon or lime juice right before serving can awaken all the flavors. Don't underestimate a sprinkle of quality finishing salt or a drizzle of good olive oil to make your creation shine.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
4g
Fat
11g
Carbs
1g
