Spring means beautiful asparagus in France and this little dish is perfect as a light lunch, a starter course or as a side dish to some grilled chicken or roasted fish. The simple shallot vinaigrette can also be used for salads or over braised leeks or on lentils.
Servings: 2 for lunch, 4 as a side dish
Prep time: 10 minutes
Cooking Time: 9 minutes
1 medium shallot minced
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
4 tablespoons olive oil
About 1 pound / 500 g green asparagus
2 tablespoons snipped chives
Salt and pepper
Trim the asparagus- snap off the fat ends where it bends easily. Bring a pot of salted water to a boil. Put the asparagus in the pot and reduce to medium-high (at a low boil) and cook for 9 minutes. With a slotted spoon, drain and remove the asparagus and place on a plate. Let cool for at least 10 minutes.
Meanwhile, in a small bowl, whisk together the first three ingredients (shallot, vinegar, mustard). Let sit for 5 minutes. Whisk in the olive oil, one tablespoon at a time until fully incorporated. Add a dash of salt and pepper.
Place the asparagus on a serving platter or on individual plates. Spoon the vinaigrette over the plated asparagus; sprinkle with the snipped chives. Serve with fresh baguette or bread to mop up the vinaigrette.
And bon appétit!