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Asperges a la Vinaigrette (Asparagus Vinaigrette)

Asperges a la Vinaigrette (Asparagus Vinaigrette) is a french recipe made with Fresh Asparagus Steaned Or Boiled, Good Quality Salad Oil Or Olive Oil, Wine Vinegar Red White Or Champagne, and Salt And Freshly Ground Pepper. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 bunch
• 1 bottle
• 1 bottle
• Salt And Freshly Ground Pepper

Method (preview)

1. 1

   Place asparagus on a platter and let cool to room temperature.

2. 2

   Pass the oil, vinegar, salt and pepper around the table.

3. 3

   Pour some oil (about 2 T) and some vinegar (about 1 t) onto each plate. (Place a fork underneath the top of your plate, tilting the plate gently toward you, and pour the vinaigrette into the bottom of each plate.) Sprinkle with salt and pepper.

4. 4

   Serve the asparagus.

5. 5

   Pick up a piece of asparagus from the platter with your hands and stir the vinaigrette with it a little before popping the tip in your mouth.

6. 6

   Continue stirring and eating until you get to the tougher bottom part of the stem.

7. 7

   Pass finger bowls or damp towels after this entree!

8. 8

   As written by the author, Kate Ratliffe.

9. 9

   Recipe By: A Culinary Journey in Gascony

10. 10

    Posted to MC-Recipe Digest V1 #240