Asparagus Vinaigrette

Asparagus Vinaigrette is tender asparagus with a tangy dressing of olive oil, white wine vinegar, dijon mustard, pimentos and scallions. This asparagus vinaigrette will surely become a rotating side dish for bbq’s, picnics and holidays.

I’ve always been a huge fan of vinaigrettes. They are super simple to make with very few ingredients. This asparagus vinaigrette started out as a side dish for Thanksgiving. This was the only healthy side dish, by the way! I no longer wait until Thanksgiving for this bright, tangy side dish. I serve it quite often in the summertime with my boneless fried chicken. You’ll soon see why….

Asparagus Vinaigrette Ingredients

• 2 1/2 pounds of asparagus, trimmed and washed
• 2/3 cup extra virgin olive oil
• 1/3 cup white wine vinegar
• 1/2 teaspoon dijon mustard
• 1 tablespoon chopped parsley
• 1 tablespoon chopped green onion, mostly white parts
• 1 tablespoon chopped pimentos
• Salt and Pepper to taste

Prepping the Asparagus

Start trimming the asparagus. You will want to cut about 2 inches off the bottom of the asparagus spears and discard. By doing this step, you are ensuring that you won’t have stringy or tough pieces. Next give the spears a nice rinse under cold water, pat dry and put aside.

Next, fill a large bowl with ice and water.

Cooking the asparagus

After prepping the asparagus spears, grab a deep skillet or pot and fill with water. Season the water with a handful of salt and bring to a boil. Once at a boil, turn down the heat to a simmer. Carefully place the asparagus spears in the simmering water and cook until fork tender. Whilst cooking, get the ice water and place it next to the simmering asparagus so that the asparagus can take their ice bath immediately after simmering.

Drain on paper towels, pat dry and move to your serving dish. Place in the refrigerator.

Making the Vinaigrette

Combine the olive oil, vinegar, mustard, parsley, green onion, pimento, salt and pepper in a mason jar. Shake well and refrigerate until ready to use.

Time to showcase the Asparagus Vinaigrette

You will want to take both the asparagus and the vinaigrette out of the refrigerator about a half hour before serving. In doing this, you are giving the asparagus a chance to come to room temperature as well as the vinaigrette. Please make sure to give the vinaigrette another good shake and pour over the asparagus and serve. Not only is this dish quite pleasing to the eye but it is equally pleasing to your taste buds. ~Christina

Asparagus Vinaigrette

Recipe by Christina Scanlon

Course: SidesCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

10

minutes

Tender asparagus spears topped with a tangy dressing of olive oil, white wine vinegar, dijon mustard, parsley, green onion and chopped pimentos. A side dish that goes with any meal.

Ingredients

• 2 1/2 pounds asparagus, trimmed and washed

• 2/3 cup extra virgin olive oil

• 1/3 cup white wine vinegar

• 1/2 teaspoon dijon mustard

• 1 tablespoon chopped parsley

• 1 tablespoon chopped green onion, white part only

• 1 tablespoon chopped pimento

• salt and pepper to taste

Directions

• Trim and wash asparagus.
• Bring a large pot of salted water to a boil.
• Add asparagus and reduce the heat to a gentle simmer.
• Cook for 5-10 minutes or until bottom of spear is fork tender.
• Fill a large bowl with ice and water.
• Drain the asparagus and immediately transfer to ice bath to stop the cooking process.
• Let asparagus cool for 10 minutes.
• Remove asparagus from water and drain on paper towels.
• Transfer to a serving plate and chill.
• VINAIGRETTE:
• Combine all other ingredients into a jar with a lid.
• Shake well and chill for 2 hours.
• Spoon over chilled asparagus. *SEE NOTE

Recipe Video

Notes

• Remove the chilled asparagus and the vinaigrette about a half hour before serving.

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