Dairy Free ·
Featured ·
Gluten Free ·
Nut Free ·
Salads ·
SELECT Medium olive oil ·
Vegetables ·
Vinoso Vinegar ·
Asparagus with Vinaigrette
Asparagus with Vinaigrette
Salads
Ingredients
- 1 bunch asparagus (not pencil-thin)
- 1 1/2 teaspoons salt, divided
- 3 tablespoons Fustini's Vinoso red wine vinegar
- 1/2 cup Fustini's Medium SELECT olive oil
- 1/2 yellow bell pepper, small dice
- 1/2 orange bell pepper, small dice
- 1/2 Italian sweet red pepper, minced
- 1 bunch scallions
- 2 tablespoons fresh parsley, finely chopped
- pepper to taste
Directions
- Cut or break woody ends off asparagus. In a large skillet, bring about 1/2 inch of water and 1 teaspoon of salt to a boil. Add asparagus, reduce heat to a simmer and cook 3-5 minutes or until bright green and still somewhat resistant when pierced with the tip of a sharp knife. Drain and place in a shallow presentation dish that is at least as long as the asparagus.
- Place Fustini's vinegar in a bowl and slowly add the olive oil as you whisk to emulsify. Whisk in 1/2 teaspoon salt and pepper to taste. Add peppers, scallions and parsley and mix well. Pour over asparagus and allow to marinate at room temperature for at least 30 minutes.
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