Asparagus with Raspberry-Shallot Vinaigrette

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
  • 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


  • 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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