Asparagus With Vinaigrette THanks

[Guest guest]

This has to be good. I cook with herbs de provence

and vermouth and those two flavors really blend!

Thanks for this recipe,

Donna

 

--- Char <charrem73 wrote:

 

> 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.

>

>

>

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We gotta stop smokin', stop, stop. I mean cigarette smoking.

- Jimi Hendrix- Midnight Lightning

 

 

 

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