Asparagus vinaigrette (insalata di asparagi)

Yield: 1 servings

Measure Ingredient
ISBN 0-02-009078-1; 1994

A traditional and popular way to eat asparagus in Italy. Use the freshest, fattest asparagus spears you can find.

2 pounds fresh asparagus tough bottom parts trimmed away and, if the spears are thick, peeled Salt and freshly ground black pepper to taste ⅓ cup extra virgin olive oil 2 teaspoons red wine vinegar 1. Cook the asparagus: Boil uncovered, or steam covered, for 5 minutes. Refresh the spears in cold water to stop the cooking.

2. Transfer the cooked asparagus to a serving platter and sprinkle with salt and pepper.

3. Combine the oil and vinegar in a small bowl and pour over the asparagus. Turn the spears around a few times to be sure they are evenly coated. Cover and allow the asparagus to cool to lukewarm or room temperature before serving.

Keywords: Vinaigrette From

: Sallie Krebs, Sat 07 Oct 95 13:30, Area: COOKING Source: Cooking Vegetables the Italian Way; Judith Barrett From: Sallie Krebs Date: 10-07-95 (20:02) (159) Fido: Cooking

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