Asparagus with Dijon Shallot Vinaigrette
The farmers markets in our area have just started back up and the star of the show is asparagus. Being a spring vegetable there is plenty to go around right now, so buy it up and get creative with your asparagus recipes.
Last year a friend of mine was getting a CSA box on a weekly basis and in the spring she had so much asparagus she didn’t know what to do with it. She found this recipe for Asparagus Rice Pilaf, shared it with me and it’s now one of our family staples…so much so that Todd kind of expects me to make it whenever there is asparagus in our fridge.
However, for this Face Off I decided to stay simple and just blanch my asparagus, then flavor it up with a sauce – Dijon Shallot Vinaigrette. The Vinaigrette recipe below makes enough to have dressing for another week – try it over other veggies, on your salads or marinate some tofu with it.
1 bunch of asparagus, washed and chopped
For the Vinaigrette:
2 cloves garlic, minced
1 tablespoon lemon zest
juice of 1 lemon
3 tablespoons dijon mustard
1/4 cup white wine vinegar
3/4 cup extra virgin olive oil
salt and pepper
- In a blender combine the shallot, garlic, lemon zest, lemon juice, mustard and vinegar.
- While blending slowly add olive oil until emulsified.
- Transfer to a bowl and add salt and pepper to your liking.
- Fill a shallow pan with 1 inch of water and bring to a boil.
- Add the chopped asparagus and blanch for 2-3 minutes.
- Strain the asparagus and transfer to a serving dish.
- Toss asparagus with as much (or as little) of the Vinaigrette as you’d like. If you desire, garnish with some additional lemon zest.