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Asparagus with lemon grass & shallot vinaigre
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| Artist: |
_ |
| Categories: |
Asparagus, Fruits, Lemon, Vegetables |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1 1/2
| lbs | Asparagus stalks | | 1/3
| cup | Olive oil | | 1/4
| cup | Vegetable oil | | 3 1/2
| tbsp | Red wine vinegar | | | Salt | | | Pepper | | 1
| tbsp | Mustard, Dijon | | 2
| tbsp | Shallots, minced | | 1
| tbsp | Lemon grass, minced |
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Procedures:
| 1 | 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. | | 2 | Drain under cold water and set the stalks aside in serving dish. | | 3 | Combine the remaining ingredients and whisk them vigorously. | | 4 | Taste for seasoning and add more vinegar or salt and pepper if needed. | | 5 | Pour the dressing over the asparagus and let it rest for at least 15 minutes before serving. | | 6 | Serve at room temperature. |
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