Blanched Asparagus With Vinaigrette
serves 2-4
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1 bunch thick asparagus, trimmed
ice water
1 tablespoon olive oil
2 teaspoons red wine vinegar
salt and pepper
prep: 10 minutes
total: 20 minutes
pot
tongs
2 large bowls
1. Bring a pot of water and 2 teaspoons of salt to a boil. Add the asparagus and and lower the heat so it's at a rolling boil, not a vigorous boil. Gently simmer the asparagus until they're tender when you insert a knife but still bright green, 3-5 minutes. Meanwhile, fill a large bowl with ice water.
2. Remove the asparagus with tongs and plunge them into the ice water. Let them sit in the ice water for a minute or so, then drain and pat them dry with a kitchen towel.
3. Toss the asparagus in a bowl with the olive oil, vinegar and season with salt and pepper to taste.
2. Remove the asparagus with tongs and plunge them into the ice water. Let them sit in the ice water for a minute or so, then drain and pat them dry with a kitchen towel.
3. Toss the asparagus in a bowl with the olive oil, vinegar and season with salt and pepper to taste.
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