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Ingredients
- 20 med. asparagus stalks, trimmed
- 1 tbsp. minced shallot
- 2 tbsp. balsamic vinegar
- 2 tbsp. grainy Dijon mustard (must be grainy)
- 3 tbsp. safflower oil
- 4 lg. fresh basil leaves, sliced into thin strips (or possibly 1/2 teaspoon dry basil)
Directions
- To cook asparagus: Pour 1" water into large skillet and bring to boil. Line up asparagus with tips facing same direction and stalks over center of burner. Cook till tender but crisp, about 5 min. Drain and rinse quickly with cold water to preserve color. When cooled, dry on paper towels and chill. Serve chilled.
- To make vinaigrette: In small bowl, mix minced shallot and vinegar. Let steep 15 min. Stir in mustard. Pour in oil in slow, thin stream, whisking rapidly. Add in basil.
- To serve: Arrange asparagus on individual plates or possibly serving dish. Whisk vinaigrette again and pour over stalks. Serves 4.
- NOTE: The vinaigrette also makes excellent salad dressing.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 252g | |
| Calories 429 | |
| Calories from Fat 363 | 85% |
| Total Fat 41.02g | 51% |
| Saturated Fat 2.6g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 12mg | 1% |
| Potassium 412mg | 12% |
| Total Carbs 13.54g | 4% |
| Dietary Fiber 3.6g | 12% |
| Sugars 7.98g | 5% |
| Protein 4.15g | 7% |
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