Guest guest Posted February 20, 2007 Report Share Posted February 20, 2007 Asparagus With Vinaigrette 1 pound asparagus kosher salt 2 tablespoons extra virgin olive oil 1 tablespoon lemon juice 1 tablespoon dry vermouth or light vinegar such as champagne, rice wine or cider 2 scallions, the white and 2/3 of the green, minced 1/2 teaspoon Herbs de Provence freshly ground black pepper Trim, blanch and chill asparagus. Meanwhile, combine remaining ingredients with salt to taste in a shallow dish. Add the asparagus and toss to coat. Cover and marinate 3 hours at room temperature or refrigerate up to 24 hours. Bring to room temperature before serving. Toss a few times during marination. Serves 3. Sucker-punch spam with award-winning protection. Try the free Mail Beta. Quote Link to comment Share on other sites More sharing options...
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