• alisonbonifacy

Bistro-style Asparagus

Updated: Mar 25, 2021

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.

French asparagus, French vinaigrette, bistro-style asparagus, shallot dressing

Bistro-style Asparagus

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!

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