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Asparagus with Red Wine Vinaigrette picture

Asparagus with Red Wine Vinaigrette

Asparagus is one of the joys of spring - eat a lot when it's at its peak! The tangy dressing in this recipe is a nice compliment to the sweet green stalks.

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Ingredients

  • 2 pounds fresh asparagus, tough stalks trimmed and discarded
  • For the vinaigrette:
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 cup extra virgin olive oil

Serves 6 as a side

  1. Bring a large pot of water to a rolling boil. While you are waiting for it to boil, make the vinaigrette.
  2. Combine the vinegar, mustard, 1/4 teaspoon salt and a pinch of black pepper in a small bowl. Whisk to combine. Add the olive oil in a slow, continuous stream while whisking, and continue to whisk until the vinaigrette is well combined. Set aside.
  3. Blanch the asparagus by dropping it in the boiling water and cooking until the spears turn bright green (they will still be crisp), about 2 to 3 minutes.
  4. Drain the asparagus and, if not serving right away, rinse with cold water to stop the cooking.  (Asparagus can be prepared to this point up to a day in advance.) Otherwise, just blot the spears with a clean kitchen towel to dry and place the spears on a baking tray or in a large shallow bowl.
  5. Drizzle 3/4 of the vinaigrette over the spears and gently toss to coat. (You may not need all of the dressing; keep the leftovers in the refrigerator for up to one week.)
  6. Taste a spear and sprinkle with salt, pepper or add a little more dressing if desired. Serve the asparagus warm or at room temperature.