Asparagus with Raspberry-Shallot Vinaigrette

by Curtis Stone
from Relaxed Cooking with Curtis Stone
(Clarkson Potter, 2009)
Serves 4

Believe it or not, etiquette dictates that asparagus be eaten with your hands. Even if you choose to use a fork, keep it simple when you serve asparagus so its true flavor comes through; I think it is beautifully complemented by this warm-weather raspberry vinaigrette.

Note: If the asparagus are particularly thick, make sure to peel the bottom thirds of the spears, otherwise you’ll have a mouth full of fibrous, woody bits.—Curtis Stone

convert Ingredients
2 pounds (about 2 bunches) asparagus
Salt
1/2 cup raspberry vinegar
2 small shallots, cut into thin rings
1/3 cup grapeseed oil
1 tablespoon olive oil
1 tablespoon chopped fresh flat-leaf parsley
Freshly ground black pepper

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Method
1. Fill a large frying pan with salted water and bring it to a boil. Trim off the woody portion of the asparagus spears, and place the asparagus in the boiling water. Sprinkle with salt and cook for 2 minutes, or until the asparagus is crisp-tender. Drain. Submerge the asparagus in a large bowl of ice-cold water to cool it completely. Drain again, and dry the asparagus with paper towels.

2. In a small saucepan, combine the vinegar and shallots and bring to a simmer over medium heat. Remove the saucepan from the heat and allow to cool. Strain the vinegar into a bowl, reserving the shallots separately.

3. Slowly add the grapeseed oil and olive oil to the vinegar, whisking constantly to blend. Whisk in the parsley, and season the vinaigrette with salt and pepper to taste.

4. Arrange the asparagus on plates, and pour the vinaigrette over it. Garnish with the reserved shallots, and serve.

Recipe © 2009 Curtis Stone. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.