Asparagus Vinaigrette
Recipe By: Pierre Franey, 60 Minutes
Serving Size: 4
Preparation Time: 15Min
24 asparagus spears, the bigger the better
1 1/2 teaspoon wine vinegar
1 1/2 teaspoon Dijon mustard
1/4 cup olive oil
1 1/2 teaspoon shallots, finely chopped
1 1/2 teaspoon parsley, finely chopped
1. Place asparagus in a skillet, add cold water to cover and some salt. Bring to a boil and simmer until tender, 10 minutes in all.
2. Place the vinegar, mustard, salt & pepper in a mixing bowl and stir rapidly with a wire wisk. Gradually add the oil, stirring constantly. Stir in the shallots.
3. Spoon over asparagus.
Can also be used on broccoli and brussel sprouts.
