Asparagus With Raspberry Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A classic springtime combination, delicious sauteed or steamed. Ingredients:
1 lb. asparagus |
1/2 cup olive oil |
chopped shallots |
3 tbs. consorzio raspberry vinaigrette |
1 tsp. fresh lemon juice (or more to taste) |
Directions:
1. Using a sharp knife, cut off the tough ends of the asparagus. Peel stalks, if desired. If sauteeing: Heat 2 Tbs. extra-virgin olive oil in a large saute pan (large enough to hold the stalks comfortably). Add the asparagus. Saute until tender but still quite firm, 4-5 minutes (the amount of time depends upon the thickness of the stalks).
2. If steaming: Fill the asparagus steamer with approximately 2 inches of water. Bring to a boil. Add the asparagus, cook until tender but still quite firm, 3-4 minutes (the amount of time depends upon the thickness of the stalks). Drain well, refresh under cold water, transfer to a servering plate.
3. In a small bowl, whisk together the olive oil, shallots, vinegar and lemon juice. Season to taste with salt and pepper. Spoon the dressing over the warm asparagus. Garnish with lemon wedges.
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