Sherry Vinaigrette Asparagus is absolutely delicious and a easy-to-make asparagus dish that is also pretty to look at. An excellent vegetable side dish to serve with just about any meal. Did you know? Asparagus has a wealth of nutrients and fiber. It has very low sodium and the calorie content make a nutritionally wise choice for today’s health-conscious consumer.
Check out How to Select, Store, and Cook Asparagus. When the fresh asparagus is in season, the taste is the absolute best when cooked properly. Learn how to select and purchase, how to prepare, and how to eat asparagus – plus favorite asparagus recipes.
More of Linda’s great Asparagus Recipes.
- 12 ounces thin asparagus, washed and trimmed
- 1/2 teaspoon soy sauce
- 1 1/2 teaspoons sherry vinegar
- 1/2 teaspoon white wine vinegar
- Coarse salt or sea salt to taste
- 2 to 3 drips sesame seed oil
- 1/4 cup olive oil, extra-virgin
- 1 egg, hard-cooked
Blanch the asparagus in lightly salted boiling water for about 3 minutes or until crisp-tender; do not overcook. Remove from heat and refresh the asparagus 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 prepared vinaigrette over the asparagus, allowing a little to puddle on either side. Garnish with the egg white and yolk.
Makes 2 servings.