Chilled Asparagus With Caper Shallot Vinaigrette


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

large pot
small bowl

Shopping List
salt and pepper
olive oil
wine vinegar

Chilled Asparagus With Caper Shallot Vinaigrette

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!

Goes well with Pistachio Crusted Salmon.

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Sarah is known for her extra fancy yeast breads, melt in your mouth pies, and everything salads. She has won awards as a home cook, and is passionate about helping others feel smarter in the kitchen. Sarah is the cooking genius of the sister duo.

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