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Asparagus: Cindy's Asparagus Vinaigrette

Source of Recipe

Beat That! Cookbook


List of Ingredients

1 pound thin asparagus spears, trimmed
6 tablespoons walnut oil (no substitutes)
1 1/2 tablespoons fresh lemon juice
2 teaspoons balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon dijon mustard
1/8 teaspoon freshly ground pepper


Recipe

Steam asparagus until it's just tender (about 5 minutes). While it's steaming, whisk remaining vinaigrette ingredients together in a small bowl. As soon as the asparagus is cooked, place it in some kind of flat-bottomed vessel. Pour the vinaigrette over it and combine the two gently. You may not think you need all the vinaigrette, but use it anyways. Let the asparagus cool to room temperature, turning it often to coat it evenly with the vinaigrette. Serve it at room temperature or chilled, draining off any extra vinaigrette before serving. Serves 4.