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
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
Directions
- 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.
Hungry for more? Chow down on these:
- Roasted Asparagus Soup from Fat Free Vegan Kitchen
- Roasted Asparagus from Gimme Some Oven
- White Asparagus Salad from Leite's Culinaria
- Asparagus and Prosciutto Tea Sandwiches from Leite's Culinaria
Asparagus with Raspberry-Shallot Vinaigrette Recipe © 2009 Curtis Stone. Photo © 2009 Quentin Bacon. All rights reserved.
[Brenda Carleton] Today I found that raspberry and asparagus go well together. I liked the shallot-infused raspberry vinaigrette and the bonus of the almost-pickled shallots scattered on top of the dish. Just a handful of ingredients, but it works. If I were to make two changes, it would be to substitute fresh mint or thyme for the parsley in the vinaigrette and to grill the asparagus. I will just have to do that next time!
This looks delicious. And I had no idea that etiquette permitted enjoying it with your hands! I will happily try that next time I make it. :) Thanks so much for the link too!
Ali, we were sorta surprised—not to mention relieved!—when we read that finger trick, too. Who’d a thunk it? I mean, it’s not like Miss Manners said it, but as long as someone said it, I’m willing to take it as gospel. And you’re quite welcome.