jglass
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Asparagus With Vinaigrette
24 fresh asparagus spears
salt
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 cup 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.
24 fresh asparagus spears
salt
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 cup 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.