Vinaigrette for Asparagus
INGREDIENTS
- 1 tablespoon Dijon mustard
- 4 tablespoons red wine vinegar
- 1 teaspoon sugar
- 1/2 teaspoon each salt and pepper
- Minced parsley and snipped fresh chives, to taste
- 1/2 cup olive oil
Whisk together mustard, vinegar, sugar, salt, pepper and herbs, to taste. Continue to whisk mixture while slowly dribbling in olive oil until mixture thickens. Adjust seasoning to taste. Cover until ready to use. Vinaigrette is best if made just before it is to be used. Whisk again just before serving.
Makes 1 cup vinaigrette.
To serve vinaigrettes with asparagus: Blanch asparagus until tender-crisp and immediately immerse cooked asparagus in ice water to halt the cooking process. Place cooked and cooled asparagus on a platter, allowing 1/4-1/2 pound asparagus per serving. Drizzle asparagus with vinaigrette just before serving, and pass remaining vinaigrette at the table.