Fustini's Oils and Vinegars
Asparagus with Vinaigrette

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Asparagus with Vinaigrette

Asparagus with Vinaigrette

Servings4 Gluten Free Dairy Free Nut Free


  • 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


Step 1. 

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.

Step 2. 

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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