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Blanched Asparagus With Sun-Dried Tomato Vinaigrette

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Blanched Asparagus With Sun-Dried Tomato Vinaigrette

 

1 1/2 pounds fresh asparagus spears, trimmed, blanched in salted water, cooled

1/4 cup seasoned rice vinegar

1 teaspoon dijon mustard

1 teaspoon minced garlic

juice of 1 lemon

1/4 cup olive oil

1/4 cup fresh basil, minced

1/4 cup sun-dried tomatoes, softened, thinly sliced

salt and pepper

 

In a medium bowl, combine vinegar, mustard and lemon juice. Whisk to blend.

Add oil to emulsify. Add sun-dried tomatoes, basil, garlic, and salt and pepper.

Pour over blanched asparagus. Serves 4.

 

 

 

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