Prep 5 mins
Cook 5 mins
An easy and flavorful accompaniment to any meal.
- 24 fresh asparagus spears
- 1 1⁄2 teaspoons wine vinegar
- 1 1⁄2 teaspoons Dijon mustard
- 1⁄4 cup peanut oil (or canola, vegetable, corn)
- 1 1⁄2 teaspoons shallots or 1 1⁄2 cups green onions, minced
- 1 1⁄2 teaspoons fresh parsley, minced
- Trim asparagus. Put in a skillet and cover with salted water. Cook until crisp-tender.
- Meanwhile, combine vinegar, mustard, salt and pepper in a mixing bowl and stir with a wire whisk. Add the oil, stirring. Stir in the shallots.
- Arrange asparagus on serving plates. Pout sauce over top. Garnish with parsley.
*reviewed during ZWT5 for CHow Hounds France visit* I cheated witht he asparagus and steamed it in the micorwave- Microwaved asparagus on high for 3 minutes with about 2 tablespoons of water. Topped with the vinaigrette. I used cold compressed walnut oil in the vinaigrette in place of the peanut oil. You couldn't get a quicker side than this!! Sorry I didn't get a pic as I had flat camera batteries. Thanks for a very tasty recipe :)
I made this twice. Once as the recipe stated and the second time, grilling the asparagus. I much perferred the grilled method as the carmelization of grilled asparagus better compliments the dressing. Made for ZWT5.
Having never prepared asparagus in this manner before (I usually either grill or roast it in the oven), a little cooking time guidance in the skillet would have been helpful. As it was, I cooked it way too long and it was pretty soft by the time I ate it. Next time, I will check it after 7-10 minutes. That being said, luckily we love asparagus (no matter the consistency I suppose) and I thought that this was a very easy way to prepare it (I like the idea of cooking it on the stovetop) and I thought the vinaigrette was fantastic! It was really flavorful and really easy to make. I used red wine vinegar and shallots, and substituted olive oil for the peanut oil. I also omitted the parsley as I thought the dish would work better without it. I will definitely make this recipe again. In fact, I used the leftover vinaigrette to dress up a fish dish that I was serving as the main dish. Thanks for posting. Made for ZWT5.