Green Asparagus Vinaigrette

Name: Green Asparagus Vinaigrette
Yield: Serves 10
Cuisine: Australian
Ingredients: 1 bunch chervil (20 sprigs); 100 g (3½ oz) enoki mushrooms; 4 tomatoes, diced; salt and freshly ground pepper; ½ teaspoon truffle essence; 60 mL (2 fl oz) sherry vinegar; 1 teaspoon Dijon mustard; ⅖ cup (100 mL/3½ fl oz) walnut oil; 1 garlic clove, peeled; 6 large golden shallots; 60 mL (2 fl oz) lemon juice; 1.5 kg (3 lbs) asparagus (1 kg/2 lbs trimmed); 1 lemon; ⅘ cup (200 mL/6½ fl oz) virgin olive oil

Preparation info

Serves
10

Difficulty
Easy

Appears in

Fine Family Cooking

By Tony Bilson

Published 1994

About

Ingredients

1.5 kg (3 lbs) asparagus (1 kg/2 lb

Oceania
Australia
Starter
Vegan
Gluten-free

Method

Trim and peel the tough outer skin from the asparagus. Cook the asparagus for 5 minutes in boiling salted water with two slices of lemon added. Remove the asparagus and cool in iced water; pat dry. Place the oils, garlic, shallots, lemon juice, truffle essence, vinegar and mustard in a blender and purée. Strain the mixture through a fine sieve and season with salt and pepper.