Ingredients
- 2 garlic cloves
- 1 shallot
- 3 tablespoon red sweet pepper
- 2 tablespoon red wine vinegar
- 1 tablespoon balsamic vinegar
- 2 teaspoon lemon juice
- 1 tablespoon mayonnaise
- 1 tablespoon basil
- 1 tablespoon salt and freshly ground black pepper
- 1/2 cup olive oil
- 2 pound asparagus
- 2 garlic cloves
- 1 shallot
- 3 tablespoon red sweet pepper
- 2 tablespoon red wine vinegar
- 1 tablespoon balsamic vinegar
- 2 teaspoon lemon juice
- 1 tablespoon mayonnaise
- 1 tablespoon basil
- 1 tablespoon salt and freshly ground black pepper
- 1/2 cup olive oil
- 2 pound asparagus
- 2 tablespoon pine nuts
- 2 tablespoon red sweet pepper
Preparation
Baking Directions:
Springtime signals the arrival of asparagus in the market, to be enjoyed into the summer.
Chilled asparagus is especially refreshing for a luncheon or a casual dinner.
I am always experimenting with different variations on vinaigrette, and this one was created especially for these slender spears.
A puree of red sweet pepper is added to the dressing to give it a distinctive color and taste.
Toasted pine nuts and chopped red pepper garnish the finished dish.
Serve the asparagus on a buffet table or as a first course.
For a main course, offer Crispy Roasted Chicken with Spinach Pesto Cream or Whole Poached Salmon with Pesto-Cucumber Sauce.
1.To make the vinaigrette, in a food processor, combine the garlic, shallot, and red pepper and process until minced.
Add the vinegars, lemon juice, mayonnaise, basil, and salt and pepper to taste.
Process until combined.
With the motor running, slowly add the olive oil, processing until blended.
Taste for seasoning.
Set aside.
2.Bring a large sauté pan of salted water to a boil and add the asparagus.
Boil until just tender, about 5 minutes.
(They will continue to cook a bit longer off the heat.)
With a slotted spoon or tongs, transfer to paper towels to drain.
3.Arrange the asparagus on a rectangular serving platter.
Cover and refrigerate until chilled, about 2 hours.
4.To prepare the garnish, preheat the oven to 350F.
Toast the pine nuts until lightly browned, about 5 minutes.
5.When ready to serve, pour the vinaigrette evenly over the asparagus.
Garnish with the red pepper and pine nuts and serve immediately.
Advance Preparation:This may be prepared 8 hours in advance through step 4 and refrigerated until ready to serve.
Garnish just before serving.
