-
Blanched Asparagus With Sun Dried Tomato Vinaigrette
Ingredients
- 1 1/2 lb Fresh asparagus spears trimmed, blanched in salted water, cooled
- 1/4 c. Seasoned rice vinegar
- 1 tsp Dijon mustard
- 1 tsp Chopped garlic Juice of 1 lemon
- 1/4 c. Extra virgin olive oil
- 1/4 c. Fresh basil chopped
- 1/4 c. Sun-dry tomatoes softened, and thinly sliced Salt and pepper
Directions
- In a medium bowl, combine vinegar, mustard and lemon juice. Whisk to blend. Add in oil to emulsify. Add in sun-dry tomatoes, basil, garlic, and salt and pepper. Pour over blanched asparagus.
- Serves 4.
Similar Recipes
Leave a review or comment