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
Asparagus with Raspberry-Shallot Vinaigrette Recipe
- Quick Glance
- 25 M
- 25 M
- Serves 4
- 2 pounds (about 2 bunches) asparagus
- 1/2 cup raspberry vinegar
- 2 small shallots, cut into thin rings
- 1/3 cup grapeseed oil
- 1 tablespoon olive oil
- 1 tablespoon chopped flat-leaf parsley leaves
- Freshly ground black pepper
- 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.
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Asparagus with Raspberry-Shallot Vinaigrette Recipe © 2009 Curtis Stone. Photo © 2009 Quentin Bacon. All rights reserved.
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