Chilled asparagus with a lovely vinaigrette makes a great starter salad and an excellent addition to a buffet table.
Makes 4 – 6 Servings
1 ½ – 2 lbs. asparagus, trimmed (see below)
2 shallots, finely chopped
2 to 3 Tbsp. finely chopped flat leaf parsley
Bring a large pot of water to a boil. Add a Tbsp. of salt. Blanch the asparagus for approximately 2 minutes or until tender but crisp (see below). Remove asparagus to a bowl of ice water to cool. Drain in a colander, blot dry. Place the asparagus on a serving platter, drizzle with the dressing; scatter with the shallots and parsley, serve.
I don’t recommend dressing the asparagus too much ahead as they can change colour if allowed to sit too long in the dressing. We really want to keep that lovely green colour!
Dressing:
½ cup EVO)
2 Tbsp. Sherry vinegar
1 tsp. Dijon mustard
2-3 tsp. fresh tarragon, finely chopped
Salt to taste
Freshly ground pepper
Pinch of sugar (opt.)
Whisk vinegar and mustard in a small bowl. Slowly, while whisking constantly, drizzle in the EVOO until emulsified. Whisk in the tarragon, salt, pepper and pinch of sugar if using.
Helpful link to How To Trim Asparagus.
Helpful link on Blanching Vegetables.
