Asparagus with Sherry Vinaigrette
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of Linda's great Asparagus Recipes. Asparagus with Sherry Vinaigrette
12 ounces thin
asparagus, washed and trimmed
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 soy sauce, sherry vinegar, white wine vinegar, coarse salt, sesame oil. Whisk in olive oil.
Separate the egg yolk from the white. In a bowl, crush to yolk with a folk. Finely chop the egg white with a knife.
Spoon the vinaigrette over the asparagus, allowing a little to puddle on either side. Garnish with the egg white and yolk.
Makes 2 servings.
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