April brings us an abundance of asparagus. One of my favorite things to use asparagus for is asparagus vinaigrette. You can use to dress salads, drizzle over poached eggs, serve along grilled steak or even use as a dip for grilled asparagus. This technique is super simple and delicious. Give it a try.
- 1 ea shallot
- 8 each asparagus spears
- 2 oz high quality olive oil
- 1/2 cup of water
- 2 tsp dijon mustard
- 2 Tblsp lemon juice
- 1 pinch of sugar
- Salt and pepper to taste
Peel and dice the shallot. Cut the rough fibrous ends off of the 8 asparagus spears. Cut the remainder into small 1 inch pieces. Place the asparagus pieces in a medium sautee pan along with the shallot, olive oil and the water. Cook over medium heat about 4 minutes. The water will steam the asparagus rendering it tender. At the same time the water will evaporate and the asparagus will be stewing in the olive oil. Place into a blender and quickly puree on high to make a smooth paste. Transfer to a small bowl and season the puree with the mustard, lemon juice, sugar, salt, and pepper. Enjoy!
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