Asparagus in Balsamic Vinaigrette

By • January 29, 2010 • 0 Comments

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Author Notes: Barely steamed, crisp asparagus in a tangy vinaigrette is popular with kids and adults. I make this dish for a pot luck or if I need to have some things prepared ahead of time for a party. Rarely is there any left, though it keeps well. nannydeb

Serves 6

  • 1/4 cup olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon lemon juice
  • 2 cloves garlic, minced
  • 1 tablespoon fresh basil, minced
  • 1 pound fresh asparagus
  • 1 tablespoon sun dried tomatoes, chopped
  • salt and coursley ground black pepper
  1. Whisk together olive oil, both vinegars, lemon juice, garlic and basil. Pour into a shallow dish and set aside.
  2. Steam asparagus for 1-2 minutes or until bright green, but still crisp.
  3. Shock the asparagus in ice water to stop it from cooking anymore. Drain.
  4. Place the asparagus in the shallow dish and add sun dried tomatoes. Pour the vinaigrette over and salt and pepper to taste. Toss it around a bit to coat.
  5. Cover and chill at least 2 hours.
  6. Serve cold or at room temperature.
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Tags: can be made ahead, keeps well

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