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Blanched Asparagus In Raspberry Vinegarette

TheBagLady's picture
Blanched Asparagus in Raspberry Vinegarette topped with Toasted Almonds. Perfect for a make ahead salad and can stay in the fridge for 2-3 days to soak in the flavor.
  Asparagus 1 Pound
  Water 2 Cup (32 tbs) (Or as needed)
  Raspberry vinaigrette 1 Cup (16 tbs)
  Toasted sliced almonds 1⁄4 Cup (4 tbs)
For the ice bath
  Ice cubes 1 Cup (16 tbs)

1. Cut and remove the ends of asparagus, about 1/2 inch.
2. Prepare an ice bath by adding some ice cubes in a bowl.
3. On a baking sheet, put the almond slivers and toast them lightly on 400 degrees F.

4. In a large pot, bring water to a boil, just enough to cover the asparagus.
5. Put the asparagus in the boiling water for about a minute or two.
6. Remove from the asparagus from hot water and quickly dip them in the ice bath for a few minutes.
7. Remove and set aside.
8. In a bag holder, fitted with a ziplock bag or in a bowl place the blanched asparagus along with the raspberry vinaigrette and toasted almond slivers.
6. Let the asparagus marinate for about 24 hours in the refrigerator.

7. Serve as a salad or an appetizer. This is a make ahead recipe and can be taken to picnics and outings.

The asparagus ends can be used for soups and stocks.

Things You Will Need
Baking tray
Zip lock bag

Recipe Summary

Difficulty Level: 
Preparation Time: 
5 Minutes
Cook Time: 
5 Minutes
Ready In: 
10 Minutes

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