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Serves 5 as a side dish
15 minutes preparation and cooking time
approximately 1 pound fresh asparagus
1 medium shallot, minced (3-4 tablespoons)
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 cup champagne vinegar (red or white wine vinegar may be substituted)
1/2 cup good quality extra virgin olive oil
Set a large pot of water to boil. Snap off the ends of the asparagus and reserve then for another purpose. When the water boils, generously salt the water and add the asparagus. Let the asparagus boil for 4-6 minutes, until you can pierce them easily with a sharp knife.
Meanwhile, make the vinaigrette. Whisk together all of the ingredients except the olive oil. Continue whisking while you slowly add the olive oil. It is important to add the olive oil very slowly so that it emulsifies (incorporates into the vinegar mixture).
When the asparagus have finished cooking, drain them in a colander and immediately run cold water over them to stop the cooking. Arrange them on a platter and drizzle some of the dressing over them. Reserve the remaining dressing for another purpose.