Blanched Asparagus with Sun-Dried Tomato Vinaigrette

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Blanched Asparagus with Sun-Dried Tomato Vinaigrette

 

 

1 1/2 lbs. fresh asparagus spears trimmed, blanched in

salted water, cooled

1/4 cup seasoned rice vinegar

1 tsp. dijon mustard

1 tsp. 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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