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Asparagus With Lemon Grass & Shallot Vinaigrette

Asparagus With Lemon Grass & Shallot Vinaigrette is built on Olive Oil, Vegetable Oil, and Red Wine Vinegar. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1/3 cup
• 1/4 cup
• 3 1/2 tbsp

Method (preview)

1. 1

   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.

2. 2

   Drain under cold water and set the stalks aside in serving dish.

3. 3

   Combine the remaining ingredients and whisk them vigorously.

4. 4

   Taste for seasoning and add more vinegar or salt and pepper if needed.

5. 5

   Pour the dressing over the asparagus and let it rest for at least 15 minutes before serving.

6. 6

   Serve at room temperature.