Asparagus with Shallot Vinaigrette
When fresh spring produce comes into season, simple preparations are the best because they allow the delicate flavors to shine. This five-ingredient asparagus recipe is a wonderful example. We steam whole spears until tender, then drizzle them with a shallot vinaigrette. Soaking the raw shallots in the vinegar helps to mellow their bite.
Ingredients:
- 2 shallots, minced
- 1/4 cup (2 fl. oz./60 ml) white wine vinegar
- 1 1/2 lb. (750 g) asparagus, ends trimmed on the diagonal
- 2 tsp. Dijon mustard
- 1/2 cup (4 fl. oz./125 ml) extra-virgin olive oil
- Kosher salt and freshly ground pepper
Directions:
In a small bowl, combine the shallots and vinegar and let stand for 5 minutes.
Meanwhile, put the asparagus in a large fry pan and add just enough water to cover the bottom of the pan. Cover with the lid, set over medium-high heat and bring to a vigorous simmer. Steam the asparagus until it is easily pierced with a fork, 3 to 5 minutes.
Add the mustard and olive oil to the bowl with the shallots and whisk until thoroughly combined. Season to taste with salt and pepper.
Transfer the asparagus to a serving platter, drizzle with the vinaigrette and serve immediately. Serves 6.
Williams Sonoma Test Kitchen
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