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 My Very Favorite Asparagus Vinaigrette

Photo by: Joseph De Leo
Comments: 1
 

Recipe

I can think of no more superlative recommendation for this recipe than its title. I’m happy eating it every day of asparagus season, at almost any time of the day or night.

Yield: Makes 6 to 8 servings

Ingredients

  • 1 tablespoon balsamic vinegar
  • 1½ tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 small clove garlic, finely minced
  • ½ cup fruity olive oil
  • 1 plum tomato, seeded and diced
  • Salt and freshly ground black pepper to taste
  • 2 pounds medium asparagus, trimmed and bottom portion of stalks peeled
  • 1/3 cup freshly grated Parmesan cheese

Directions

1. For the vinaigrette, whisk the vinegar, lemon juice, and mustard together in a small bowl. Add the garlic. Gradually whisk in the olive oil, then stir in the diced tomato. Season to taste with salt and pepper. Let mellow at room temperature at least 30 minutes.

2. Blanch, steam, or microwave the asparagus just until crisp-tender, 3 to 5 minutes. Drain. Arrange the hot asparagus on a serving platter and pour the vinaigrette over all. Sprinkle with the Parmesan cheese. Let sit at least 10 minutes before serving. The asparagus may be served warm or at room temperature. I often make it about 30 minutes ahead of serving and let it sit while I attend to the rest of my meal.


© 1990 Sarah Leah Chase
 

Nutritional Information

Nutrients per serving (% daily value)

This recipe serves 8. Nutritional information includes 1/8 teaspoon of added salt per serving.

165kcal (8%)
76mg (8%)
9mg (14%)
55mcg RAE (2%)
258mg
19mg
4g
3g
2g
6g
4mg (1%)
365mg (15%)
3g (13%)
15g (23%)
3mg (14%)
 

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  • KirstenJ

    05.29.13 Flag comment

    Definitely the best asparagus vinaigrette I've ever eaten. I made it as a side dish for lunch the other day and four people ate almost the whole 2 pounds of asparagus! If I don't have fresh plum tomatoes on hand, a couple Tbs of ketchup (don't tell!) works fine. Also, I like less cheese, about 3 Tbs instead of 1/3 cup. This recipe is a real keeper.

 

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