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Asparagus vinaigrette

Asparagus vinaigrette
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Ingredients/Components

  • salt - 1 tsp
  • olive or vegetable oil - 1/2 c
  • red wine vinegar - 1/4 c
  • parsley - 1 item
  • fresh asparagus - 1 lb
  • cherry tomatoes - 1 item
  • head cauliflower - 1 item
  • can artichoke hearts - 1 oz
  • Vinegar Dressing:1 hard-boiled egg yolk, mashed
  • each: dry mustard, paprika, pepper - 1/4 tsp

How to make asparagus vinaigrette:

Vinegar Dressing:1 hard-boiled egg yolk, mashed1 tsp. salt1/4 tsp. each: dry mustard, paprika, pepper1/4 c. red wine vinegar1/2 c. olive or vegetable oil2 Tbsp. parsley Cook asparagus and cauliflower separately. Do not overcook. Drain artichokes. Pour 1/4 cup of vinaigrette dressing over each vegetable and chill for a minimum of 1 hour. After chilling, arrange the vegetables and add the cherry tomatoes and parsley to your liking.

To Make The Dressing: In bowl combine mashed hard-boiled egg yolk with 1 teaspoon salt, 1/4 teaspoon each of pepper, paprika, dry mustard and 1/4 cup red wine vinegar. Add 1/2 cup of oil and 2 tablespoons chopped parsley and whisk briskly.

Recipe categories: Side dish, Vegetables, Asparagus.

Rating:
Asparagus vinaigrette
3
Average rating: 3 of 5, total votes: 4
Cook. Time: PT15M
Total Time: PT15M


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