Crisp Asparagus with Herb Vinaigrette
Crisp Asparagus with Herb Vinaigrette
Submitted by Jody Bourque, Grand Haven, MI
Vegetables
Ingredients
- 2 pounds asparagus, trimmed and cut on the bias into 2-inch pieces
- 2 tablespoons Dijon mustard
- 3 tablespoons Fustini's Meyer Lemon olive oil
- 1 tablespoon Fustini's 12 Year White balsamic
- 1 small shallot, minced
- 1/4 cup chopped fresh basil, plus more for garnish
- 1/4 cup chopped fresh chive, plus more for garnish
- 1/4 cup chopped fresh cilantro, plus more for garnish
- 1/4 cup pine nuts, toasted or 1/3 cup walnuts, chopped
- 1/2 cup crumbled goat cheese
Directions
- Bring a medium saucepan of water to a boil and blanch asparagus until bright green but still al dente, approximately 1-2 minutes. Remove from pan, shock asparagus in an ice-water bath and drain.
- Whisk together mustard, olive oil, balsamic, shallot, basil, chive and cilantro until emulsified. Toss asparagus with dressing, divide between 6 serving bowls or deep plates and top with nuts and cheese. Garnish with fresh herbs.
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