Asparagus Vinaigrette (insalata Di Asparagi) Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
ISBN 0-02-009078-1, 1994
Directions:
A traditional and popular way to eat asparagus in Italy. Use the
freshest, fattest asparagus spears you can find.
2 pounds fresh asparagus tough bottom parts trimmed away and, if the
spears are thick, peeled Salt and freshly ground black pepper to
taste 1/3 cup extra virgin olive oil 2 teaspoons red wine vinegar
1. Cook the asparagus: Boil uncovered, or steam covered, for 5
minutes. Refresh the spears in cold water to stop the cooking.
2. Transfer the cooked asparagus to a serving platter and sprinkle
with salt and pepper.
3. Combine the oil and vinegar in a small bowl and pour over the
asparagus. Turn the spears around a few times to be sure they are
evenly coated. Cover and allow the asparagus to cool to lukewarm or
room temperature before serving.
Keywords: Vinaigrette From
: Sallie Krebs, Sat 07 Oct 95 13:30, Area: COOKING Source: Cooking
Vegetables the Italian Way; Judith Barrett
From: Sallie Krebs Date: 10-07-95 (20:02) (159)
Fido: Cooking
Source from luhu.jp
freshest, fattest asparagus spears you can find.
2 pounds fresh asparagus tough bottom parts trimmed away and, if the
spears are thick, peeled Salt and freshly ground black pepper to
taste 1/3 cup extra virgin olive oil 2 teaspoons red wine vinegar
1. Cook the asparagus: Boil uncovered, or steam covered, for 5
minutes. Refresh the spears in cold water to stop the cooking.
2. Transfer the cooked asparagus to a serving platter and sprinkle
with salt and pepper.
3. Combine the oil and vinegar in a small bowl and pour over the
asparagus. Turn the spears around a few times to be sure they are
evenly coated. Cover and allow the asparagus to cool to lukewarm or
room temperature before serving.
Keywords: Vinaigrette From
: Sallie Krebs, Sat 07 Oct 95 13:30, Area: COOKING Source: Cooking
Vegetables the Italian Way; Judith Barrett
From: Sallie Krebs Date: 10-07-95 (20:02) (159)
Fido: Cooking
Source from luhu.jp