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
red wine vinegar
cloves garlic, minced
fresh basil, minced
sun dried tomatoes, chopped
salt and coursley ground black pepper
In This Recipe
Whisk together olive oil, both vinegars, lemon juice, garlic and basil. Pour into a shallow dish and set aside.
Steam asparagus for 1-2 minutes or until bright green, but still crisp.
Shock the asparagus in ice water to stop it from cooking anymore. Drain.
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.
Former restaurant manager (and waitress, bartender, etc). I love food: eating, trying new recipes, shopping for it, talking/emailing about it, etc. My foodie friend and pen pal got me interested in recipe contests and also turned me on to food52 and now I'm obsessed!