Asparagus With Lemon Grass & Shallot Vinaigre Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 lbs: Asparagus stalks,
1/3 cup: Olive oil,
1/4 cup: Vegetable oil,
3 1/2 tbsp: Red wine vinegar,
Salt,
Pepper,
1 tbsp: Mustard, Dijon
2 tbsp: Shallots, minced
1 tbsp: Lemon grass, minced
Directions:
Peel the asparagus if necessary and cook the stalks in lightly salted
water for 4 to 8 minutes, depending on the thickness, or until fork
tender but still firm. Drain under cold water and set the stalks
aside in serving dish. Combine the remaining ingredients and whisk
them vigorously. Taste for seasoning and add more vinegar or salt and
pepper if needed. Pour the dressing over the asparagus and let it
rest for at least 15 minutes before serving. Serve at room
temperature.
Source from luhu.jp
water for 4 to 8 minutes, depending on the thickness, or until fork
tender but still firm. Drain under cold water and set the stalks
aside in serving dish. Combine the remaining ingredients and whisk
them vigorously. Taste for seasoning and add more vinegar or salt and
pepper if needed. Pour the dressing over the asparagus and let it
rest for at least 15 minutes before serving. Serve at room
temperature.
Source from luhu.jp
Tags
Vegetables