Saturday, March 24, 2012

cold asparagus vinaigrette

I love asparagus and it doesn't hurt that asparagus is an aphrodisiac (at least that's what my husband insists).  I love it roasted and I love it this way, especially as spring is approaching.  I am already planning on serving a lot of marinated veggies, salads and wraps.  Yum!

cold asparagus vinaigrette (adapted from my friend Katie B.'s cookbook Greene on Greens)
1 pound asparagus, trimmed
1 green onion, minced
1/2 small garlic clove, minced
1/4 teaspoon salt
3/4 teaspoons Dijon mustard
1 tablespoon lemon juice
1 tablespoon olive oil
1 teaspoon red wine vinegar
1/4 teaspoon black pepper

Blanch the asparagus and drain it on paper towels.  Arrange the spears in a shallow serving dish and sprinkle with the minced green onion.  Place the garlic and salt in a small bowl and stir together.  Add the mustard and lemon juice.  Add the oil, vinegar and pepper.  Spoon this dressing over the asparagus.  Chill thoroughly before serving.


  1. I am excited to try this! We often enjoy roasted asparagus, but I want something I can prepare ahead since Greg and I are going to have an anniversary dinner after the girls are in bed. This sounds perfect! I am also going to make your sirloin steak with garlic butter sauce. Greg has an aversion to marinating steaks but I love the idea of adding rich flavor so that recipe is a great compromise (I don't think he'll mind a few tbsp of soy). The other sides I will keep simple (probably orzo and a caprese salad using the last of?? the fresh basil in our garden). Thanks as always for your posts; I always search them first!

  2. I sure hope this recipe doesn't disappoint! If you ever need another steak recipe the grilled sirloin with the citrus salsa is to-die-for. Happy Anniversary!!! I miss you. Just the other day my kids asked for the Greek vinaigrette and one of them said, "Our friend in Hershey is Greek." It's so funny the little details they remember about everyone.