Sunday, March 13, 2011

Asparagus and Mustard Vinaigrette

Easy. Delicious. Fresh. Exciting. This is such a simple way to eat asparagus but tastes and looks sophisticated. The crunchy perfectly boiled asparagus dressed in the most flavourful vinaigrette is hard to beat...It's just sensational!

1 bunch asparagus
1 tablespoon full parsley leaves
1 teaspoon fresh chervil leaves
1/2 tablespoon Dijon mustard
1 tablespoon red wine vinegar
2.5 tablespoons extra virgin olive oil
1/4 teaspoon salt and pepper
as many fresh parm shavings as you like

Whisk the mustard, red wine vinegar and extra virgin olive oil together. Add salt, pepper fresh herbs and whisk again. Reserve.

Break inedible asparagus ends off from the bottom. Cook in salted boiling water for 2-3 minutes or until it reaches desired tenderness (Tip- take it out just before it's perfectly cooked since the heat will carryover  cook the asparagus when removed from the water). While hot, immediately toss with the dressing and top with shavings of parm cheese.

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