Chilled Asparagus With Caper Shallot Vinaigrette

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Chilled Asparagus With Caper Shallot Vinaigrette is a wonderful springtime or anytime combination. The homemade vinaigrette gives it the extra special flair that suggests quality. It also adds flavor like no other.

Chilled Asparagus With Caper Shallot Vinaigrette

Equipment
large pot
small bowl
tongs

Shopping List
asparagus
salt and pepper
shallot
capers
parsley
olive oil
wine vinegar

Chilled Asparagus With Caper Shallot Vinaigrette

Instructions:
Bring a large pot of water and 2 teaspoons of salt to a boil. Meanwhile, rinse the asparagus. Using both hands, snap off and discard the tough bottom ends of the asparagus spears. (They will naturally break at the right spot.) Cut each spear into 1-inch pieces. Fill a large bowl with lots of ice and water and set aside.

Make the vinaigrette: Prep the shallot, capers and parsley, and add them to a small bowl with the vinegar. Whisk in the olive oil until emulsified. Add salt and pepper to taste.

When the water boils, add the asparagus. Simmer until they’re bright green and tender, 3-5 minutes. Drain and immediately immerse them in the ice water to stop the cooking. When they’re cold, dry them well with a kitchen towel and refrigerate until ready to serve.

To serve, drizzle the asparagus with the vinaigrette. Enjoy Chilled Asparagus With Caper Shallot Vinaigrette!

Chilled Asparagus With Caper Shallot Vinaigrette

Prep Time15 mins
Total Time15 mins
Course: Side Dish
Cuisine: American
Keyword: asapargus, shallot, Vinaigrette
Servings: 4

Equipment

  • large pot
  • small bowl
  • tongs

Ingredients

  • 1 lb asparagus
  • salt and pepper
  • 1 medium shallot, minced
  • 1 tbsp capers, chopped
  • 2 tsp finely chopped parsley
  • 6 tbsp olive oil
  • 3 tbsp wine vinegar

Instructions

  • Bring a large pot of water and 2 teaspoons of salt to a boil. Meanwhile, rinse the asparagus. Using both hands, snap off and discard the tough bottom ends of the asparagus spears. (They will naturally break at the right spot.) Cut each spear into 1-inch pieces. Fill a large bowl with lots of ice and water and set aside.
  • Make the vinaigrette: Prep the shallot, capers and parsley, and add them to a small bowl with the vinegar. Whisk in the olive oil until emulsified. Add salt and pepper to taste.
  • When the water boils, add the asparagus. Simmer until they’re bright green and tender, 3-5 minutes. Drain and immediately immerse them in the ice water to stop the cooking. When they’re cold, dry them well with a kitchen towel and refrigerate until ready to serve.
  • To serve, drizzle the asparagus with the vinaigrette.

Goes well with Pistachio Crusted Salmon.

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