Chilled Asparagus With Caper-Shallot Vinaigrette
serves 2-4
The salty capers compliment the green flavor of asparagus really nicely - this is a great light side dish to go with a heavier main course.
1 bunch asparagus (1-2 pounds)
salt and pepper
1 shallot, minced
1 tablespoon capers, minced
2 teaspoons chopped fresh parsley
2 tablespoons wine vinegar
4 tablespoons olive oil
prep: 10 minutes
total: 30 minutes
large pot
large bowl
small bowl
whisk
tongs
1. Bring a large pot of water and 2 teaspoons of salt to a boil. Meanwhile, rinse the asparagus. Using both hands, snap off and discard the tough bottom ends of the asparagus spears. (They will naturally break at the right spot.) Fill a large bowl with lots of ice and water and set aside.
2. Make the vinaigrette: Combine the shallot, capers and parsley in a small bowl, then stir in the vinegar. Drizzle in the olive oil, while constantly whisking until the dressing is emulsified. Add salt and pepper to taste.
3. When the water boils, add the asparagus. Simmer until they're bright green and tender, 3-5 minutes. Drain the asparagus and immediately immerse them in the ice water to stop the cooking. When they're cold, dry them well with a kitchen towel and refrigerate until ready to serve.
4. To serve, drizzle or toss the asparagus with the vinaigrette.
2. Make the vinaigrette: Combine the shallot, capers and parsley in a small bowl, then stir in the vinegar. Drizzle in the olive oil, while constantly whisking until the dressing is emulsified. Add salt and pepper to taste.
3. When the water boils, add the asparagus. Simmer until they're bright green and tender, 3-5 minutes. Drain the asparagus and immediately immerse them in the ice water to stop the cooking. When they're cold, dry them well with a kitchen towel and refrigerate until ready to serve.
4. To serve, drizzle or toss the asparagus with the vinaigrette.
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