Asparagus With Lemon Grass and Shallot Vinaigrette

[Guest guest]

This is so excellent, I think I eat 1 lb. myself.

 

Asparagus With Lemon Grass and Shallot Vinaigrette

 

1 1/2 pounds asparagus stalks

1/4 cup olive oil

1/4 cup vegetable oil

3 1/2 tablespoons red wine vinegar

salt

pepper

1 tablespoon Dijon mustard

2 tablespoons shallots, minced

1 tablespoon lemon grass, minced

 

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.

Drain under cold water and set the stalks aside in

serving dish. Combine the remaining ingredients and

whisk them vigorously. Taste for seasoning and add

more vinegar or salt and pepper if needed. Pour the

dressing over the asparagus and let it rest for at

least 15 minutes before serving. Serve at room temperature.

 

 

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