Marinated Asparagus
Category:
Vegetables
Estimated time:
45 minutes
Difficulty:
Medium
Ingredients:
- 1 kg asparagus, ends trimmed
- 1 clove garlic
- 1 shallot
- 1/2 tsp salt
- 1 1/2 tsp dijon mustard
- 1/2 lemon, freshly squeezed
- 1 tbl balsamic vinegar
- Freshly ground black pepper to taste
- 1/2 cup olive oil
- 2 tbl sesame seeds, toasted
Directions:
- For the vinaigrette, pulse the shallot and the garlic in the bowl of a food processor until chopped finely. Add the salt, mustard, lemon juice, vinegar, and pepper, and process briefly to combine. With motor running, add the olive oil in a very slow but steady stream.
- To blanch the asparagus, bring to a boil a pot of salted water. Place ½ kg of asparagus in the boiling water for two minutes, remove with tongs and place in ice water for two minutes, then drain on paper towel-lined wire racks, blotting off any moisture with more paper towels. Let stand at room temperature, and repeat with the remaining asparagus.
- Thirty minutes before serving, arrange the asparagus attractively on a platter, and drizzle with the vinaigrette. Sprinkle with toasted sesame seeds. Serve at room temperature.