Advertisement
Asperges Vinaigrette
Warm Asparagus Dipped in Vinaigrette
Preparation info
- For
6
people - Difficulty
Easy
Appears in
Published 1990
This appetizer is eaten warm—like crudités et bagna cauda—so that the full flavor of both the asparagus and the vinaigrette is enhanced. Each person should be served his or her own plate for mixing a little vinaigrette in which to roll the asparagus with the fingers.
Ingredients
24 - olive oil and red wine vinegar in small serving cruets
- salt shakers
- pepper mills
Method
Wash and chop off the heavy ends of the asparagus. Pare with a vegetable peeler. Tie the stalks in two bundles and cook them in a large pot of boiling salted water for 10 minutes, making sure not to overcook (asparagus should be firm).
Remove the strings and serve on a folded napkin in a basket or on a platter, along with two or three sets of cruets, pepper mills, and salt shakers set o