Asparagus with Lemon Grass & Shallot Vinaigrette
1 1/2 lb Asparagus stalks 1/3 c Olive oil 1/4 c Vegetable oil 3 1/2 T Red wine vinegar Salt Pepper 1 T Mustard, Dijon 2 T Shallots; minced 1 T Lemon grass; minced Peel the asparagu...
Ingredients
- 11/2 lb asparagus stalks
- 1/3cup olive oil
- 1/4cup vegetable oil
- 31/2 t red wine vinegar
- 2tsp shallots; minced
- 1tsp lemon grass; minced
Directions
- 1
1 1/2 lb Asparagus stalks 1/3 c Olive oil 1/4 c Vegetable oil 3 1/2 T Red wine vinegar Salt Pepper 1 T Mustard, Dijon 2 T Shallots
- 2
minced 1 T Lemon grass
- 3
minced Peel the asparagus if necessary and cook the stalks in lightly salted water for 4 to 8 minutes, depending on the thickness, or until
- 4
Drain under cold water and set the stalks aside in serving dish
- 5
Combine the remaining ingredients and whisk them vigorously
- 6
Taste for seasoning and add more vinegar or salt and pepper if needed
- 7
Pour the dressing over the asparagus and let it rest for at least 15 minutes before serving
- 8
Serve at room temperature.