Asparagus with Balsamic Vinaigrette Recipe
Asparagus Recipe - Balsamic Vinegar Recipe


  Home    |   Recipe Indexes   |   Dinner Party Menus   |   Food History   |   Diet - Health - Beauty

Baking Corner |  Regional Foods | Cooking Articles Hints & Tips | Culinary Dictionary | Newspaper Columns


Follow What's Cooking America on Facebook


My family loves this asparagus with balsamic vinaigrette. This Balsamic Vinaigrette is also excellent served with green beans! Give it a try!

Asparagus with Balsamic Vinaigrette

Learn How to Select, Store, and Cook Asparagus. More great Asparagus Recipes.




Asparagus with Balsamic Vinaigrette Recipe:

Recipe Type: Asparagus, Balsamic Vinegar, Vegetables
Yield: 4 servings
Prep time: 10 min
Cook time: 3 min


Ingredients:

2 pounds asparagus stalks, washed and trimmed*
3 tablespoons good-quality aged balsamic vinegar**
2 tablespoons minced red onion
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
1/4 teaspoon coarsely ground black pepper
Coarse salt to taste

* A mixture of green and white asparagus will make a beautiful presentation!

** What is balsamic vinegar? Balsamic vinegar is a reduction made from grapes, but it is not considered a wine vinegar because the grape juice used is unfermented. The unfermented white sweet grape juice that is used is called must and comes from the Trebbiano grapes. Learn all about Balsamic Vinegar.


Preparation:

Blanch the asparagus in lightly salted boiling water for about 3 minutes or until crisp-tender; do not overcook.

Remove from heat and refresh under cold water; drain well. Arrange asparagus on serving platter or individual serving plates.

In a bowl or jar, whisk together balsamic vinegar, red onion, olive oil, garlic, and pepper.

Spoon the vinaigrette over the asparagus, allowing a little to puddle on either side. Sprinkle lightly with coarse salt.

Makes 4 servings.
 






Readers Comments and Feedback:
 

I made this for Thanksgiving, and I used a mix of green and white asparagus with Italian Roasted Red Peppers. The presentation was beautiful and every last stalk was eaten with some of our guests actually squabbling over who would get the last serving.  Thank you for a fantastic recipe. - Susan E. Bland-Medicis (12/21/05)


What's Cooking America© copyright 2004 by Linda Stradley - United States Copyright TX 5-900-517- All rights reserved. - Privacy Policy