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Despite its seeming delicacy, asparagus is quite capable of standing up to strong flavors. This recipe for asparagus vinaigrette uses a sweet vinegar, which complements the asparagus quite nicely. {Larger image) Serves 2.

See Also

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Ingredients

• 1/2 lb.asparagus; trimmed of woody ends
• 1/4 cup vinegar (balsamic, raspberry, sherry, or some other sweet vinegar)
• 1 Tbsp. Dijon mustard
• 3/4 cup olive oil
• 1 tsp. fresh thyme leaves or 1/4 tsp. dried
• Salt and pepper to taste

• Prep Time: 10 minutes
• Cook Time: 10 minutes

• Total Time: 20 minutes

Preparation

1. Bring water to boil in a skillet, add asparagus, and cook until tender; 7 – 8 minutes.

2. Vigorously whisk all remaining ingredients together and drizzle over asparagus.

3. Add salt and pepper to taste.

Note: There's a comment below that it's way too much olive oil for 1/2 pound of asparagus. I will concede that it's more vinaigrette than needed for the asparagus, but the dressing is also good on salads and other vegetables - so I make up enough for several meals because it will keep in the fridge for two or three months. Also, 3 parts oil to 1 part vinegar is the standard ratio for vinaigrettes.