Saturday, May 22, 2010

Asparagus Vinaigrette

Since it is still asparagus time, we can knock off asparagus recipes .Even though I basically feel like asparagus is best eaten after being lightly boiled, this one is okay. It's fast and makes a change from lightly boiled asparagus. It's also good in hot weather, or warm weather, when you may not necessarily want hot food. It also made a change for us because we had been eating what my mother used to call cold party. Meatballs, except we thought we had a lot more, and can't find them, which is fairly ominous, and lots and lots of chicken casserole in sort of a cream sauce with julienned vegetables about the size and consistancy of spaghetti over them. We also have a lot of vegetarian egg rolls which are crammed into the freezer. So asparagus was a welcome change, and I didn't make any headway with the cookbook.
If you want to follow the recipe faithfully, make sure you have a hard boiled egg on hand. I just left it out.

Asparagus Vinaigrette

2 pounds fresh young asparagus spears
cooked and well drained
3 tablespoons wine vinegar
2 tablespo0ns lemon juice
1/4 cup vegetable oil
2 tablespoons olive oil
1/2 teaspoon sugar (up Nawth, I say, up Nawth we don't put sugar in our vinaigrette sauce, and neither did I
salt and freshly ground blacj pepper
1 hard-cooked egg roughly chopped
2 sweet gerkins finely chopped

  1. Arrange the asapargus spears in one layer in a shallow baking dish
  2. In a jar or small container with a tight-fitting lid, combine the vinegar, lemon juice and vegetable and olive oils, salt and pepper, shake to mix well. Pour dressing over asparagus and refrigerate for at least an hour.
  3. Arrange the asparagus on a vegetable platter. Sprinkle with the eggs and pickel.

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