asparagus and fresh shallots
Thick asparagus is more deeply flavorful than the pencil-thin variety, and shallots add a kick.
Prep Time
6 mins
Cook Time
6 mins
Ready in
12 mins
Ingredients (Serves 4)
  • 2 bunches thick asparagus, ends trimmed
  • 1 teaspoon Dijon mustard
  • 1 teaspoon red-wine vinegar
  • 3 tablespoon olive oil
  • 1 small shallot, thinly sliced
  • freshly ground black pepper
Directions
  • Place water in the bottom of a steamer pot, and bring to a boil.
  • Set asparagus inside the steamer insert and cook, covered, for 4 to 6 minutes. Asparagus should be tender, but still maintaining its shape. Meanwhile, in a small bowl, whisk together mustard and vinegar.
  • Add the olive oil in a very thin stream, whisking constantly, until a thick emulsion forms. Place asparagus on a platter, drizzle with dressing, and top with shallots and pepper.
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