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Fresh Asparagus Vinaigrette

Brayden's picture
Ingredients
  Fresh asparagus 2 1⁄2 Pound
  Boiling water 1 Cup (16 tbs)
  Salt To Taste
  Cider vinegar 3 Tablespoon
  Olive oil 2 Tablespoon
  Salad oil 1⁄4 Cup (4 tbs)
  Sugar 1⁄2 Teaspoon
  Pepper 1 Dash
  Hard boiled egg 1
  Gherkins 2
Directions

GETTING READY
1) Cut off the tough ends of asparagus stalks and wash in cold water.
2) Using vegetable parer or paring knife, scrap off the scales and skin from lower part of stalks.
3) Using string tie the asparagus stalks into a bunch.

MAKING
4) In a deep saucepan, stand the asparagus bunch upright.
5) Stream the boiling water, to depth of 2 inches, and add 1-1/2 teaspoons salt.
6) Heat to boiling point, put the lid and cook the asparagus for 15 to 20 minutes, or just until tender.
7) Drain the asparagus well.
8) Place the stalks in shallow baking dish.

FINALIZING
9) In a jar, place together vinegar, both the oils, 2 teaspoons salt, sugar and pepper.
10) Put the tight fitting lid and shake well.
11) Stream the vinegar dressing over asparagus.
13) Place the baking dish in refrigerator for 1 hour, turning stalks several times.

SERVING
14) Arrange asparagus on platter and dredge with egg and pickle, serve cold

Stand upright in deep saucepan.
Add boiling water, to depth of 2 inches, and 1-1/2 teaspoons salt.
Bring to boiling; cook, covered, 15 to 20 minutes, or just until tender.
Drain well.
Lay stalks in shallow baking dish.
In jar with tight-fitting lid, combine vinegar, oils, 2 teaspoons salt, the sugar, and pepper; shake well.
Pour dressing over asparagus.
Refrigerate 1 hour, turning stalks several times.
Arrange asparagus on platter.
Sprinkle with egg and pickle.
Makes 6 servings.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Asparagus
Interest: 
Everyday, Healthy
Preparation Time: 
25 Minutes
Cook Time: 
20 Minutes
Ready In: 
45 Minutes
Servings: 
6

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