Asparagus Salad With Fresh Shallots

Submitted by mamadelogan

"This salad can be made ahead of time; refrigerated and served cold. This recipe is from domino magazine. It is delicious and elegant."

 

• Ready In: 7mins
• Ingredients: 6
• Serves: 4

ingredients

• 2 bunches thick asparagus (ends trimmed)
• 1 teaspoon Dijon mustard
• 1 teaspoon red wine vinegar
• 3 tablespoons olive oil
• 1 small shallot, thinly sliced
• fresh ground pepper

directions

1. Place water in the bottom of a steamer pot, and bring to a boil. Set asparagus inside the steamer insert and cook, covered, for 4-6 minutes, until asparagus is tender but still maintains its shape.
2. Meanwhile, in a small bowl, whisk together mustard and vinegar. add the olive oil in a very thin stream, whisking constantly, until a thick emulsion forms.
3. place asparagus on a platter, drizzzle with dressing, and top with shallots and pepper.
4. Enjoy!

Reviews

[nemokitty]

I cut the recipe down because there's just the 2 of us and it was wonderful. Followed exactly and wouldn't change a thing. Made for PAC Spring 2010.

 

[pedspeech]

Not leaving stars, because I cooked my asparagus too long. I wanted to note that, although I was afraid there wouldn't be enough sauce that there ended up being an ample amount, so make it as written and check it out before you increase it (as I started to do)! This does create an elegant looking dish.