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
Ingredients
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1/4 cup
olive oil
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1 tablespoon
red wine vinegar
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1 tablespoon
balsamic vinegar
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1 teaspoon
lemon juice
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2
cloves garlic, minced
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1 tablespoon
fresh basil, minced
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1 pound
fresh asparagus
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1 tablespoon
sun dried tomatoes, chopped
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salt and coursley ground black pepper
Directions
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Whisk together olive oil, both vinegars, lemon juice, garlic and basil. Pour into a shallow dish and set aside.
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Steam asparagus for 1-2 minutes or until bright green, but still crisp.
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Shock the asparagus in ice water to stop it from cooking anymore. Drain.
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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.
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Cover and chill at least 2 hours.
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Serve cold or at room temperature.
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!
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