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Asparagus Vinaigrette

January 23, 2008

This recipe is a simple and delicious way to have asparagus, either as a starter or a side dish. I adapted the recipe a bit from the original post on the Orangette food blog.

Asparagus Vinaigrette


1 bunch asparagus, tough ends trimmed off
juice of 1 lemon
1 tbsp white wine or champagne vinegar
1 tbsp Dijon mustard
1/2 tsp. fine sea salt or kosher salt
1/4 cup olive oil
1 small clove pressed garlic


Fill a large skillet with about 1 inch of water. Add a generous pinch of salt and bring the water to a boil over high heat. Add the asparagus, spreading them out in a single layer, and cook them just until they turn bright green and are crisp-tender, about 1 1/2-2 minutes. Drain them and briefly run cold water over the spears to stop them from cooking (but you still want them to be warm.) Gently pat them dry with a paper towel and transfer to a serving platter or plate. Set aside.

In a small bowl, whisk together the lemon juice, vinegar, mustard, and salt. Gradually add the oil in a stream, whisking to emulsify. Taste, and if necessary, add a bit more oil. Add the garlic, and whisk to combine.

To serve, drizzle the vinaigrette over the asparagus. Alternatively, serve the asparagus plain with the vinaigrette on the side, so each eater can drizzle to their liking.

Yield: 4 side-dish or starter-size servings (though B and I usually finish the whole thing.)

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