Asparagus in Vinaigrette

 

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Select perfect asparagus, five to six spears per person.  Trim the ends and cook in boiling water to desired degree of doneness.  For this recipe a bit under done is far better than overdone.  I like the asparagus to still have a bit of crunch to it.  Immediately upon removing from the boiling water, place in ice water to stop the cooking.  Drain thoroughly and place in a shallow dish and pour Garlic Herb Vinaigrette over. 

Allow to marinate for several hours or even overnight.  To serve, remove from the vinaigrette, shake off any excess and place on a serving dish.  Garnish with strips of Marinated Roasted Peppers or commercial pimentos.  This is an excellent addition to an antipasto dish or just as a side dish.  It also makes for excellent picnic fare.

 

 

        Copyright © 2008 - Geraldine Duncann

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