Asparagus With Lemon Grass & Shallot Vinaigre Recipe

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Asparagus With Lemon Grass & Shallot Vinaigre Recipe

 



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Asparagus With Lemon Grass & Shallot Vinaigre

 

Ingredients

1 1/2 lb asparagus stalks
1/3 cup olive oil
1/4 cup vegetable oil
3 1/2 tbsp red wine vinegar
1 salt
1 pepper
1 tbsp mustard, dijon
2 tbsp shallots, minced
1 tbsp lemon grass, minced



 

Preparation

Peel the asparagus if necessary and cook the stalks in lightly salted
water for 4 to 8 minutes, depending on the thickness, or until fork
tender but still firm. Drain under cold water and set the stalks
aside in serving dish. Combine the remaining ingredients and whisk
them vigorously. Taste for seasoning and add more vinegar or salt and
pepper if needed. Pour the dressing over the asparagus and let it
rest for at least 15 minutes before serving. Serve at room
temperature.

 

 

Servings: 4

 

 

 

 


 

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