A Balsamic Vinaigrette with asparagus is a delicious healthy dish for lunch or dinner. The same Balsamic Vinaigrette recipe can be used with a mixture of green bean varieties.
2 pounds asparagus stalks or spears, washed and trimmed, (optional: a mixture of green and white asparagus spears)
3 tablespoons Italian aged balsamic vinegar
2 tablespoons minced red onion
2 tablespoons quality extra-virgin olive oil
1 clove garlic, peeled and pressed through a garlic press
1/4 teaspoon coarse fresh ground black pepper
Coarse sea salt to taste
To prepare balsamic vinaigrette: using a medium mixing bowl, whisk together aged balsamic vinegar, minced red onion, extra virgin olive oil, pressed garlic, and ground pepper. Let stand until asparagus is cooked.Cook, or blanch the asparagus spears in boiling water for about 3 minutes or until tender crisp, make sure not to overcook. Remove from heat and rinse with cold water, then drain. Arrange asparagus on individual serving plates. Whisk balsamic vinaigrette and immediately spoon the vinaigrette over asparagus, allow a little extra vinaigrette to pool on the side. Sprinkle lightly with coarse salt.
Makes 4 servings.How to properly select asparagus spears:
Visually select bright green asparagus with closed, compact, firm tips.
If the asparagus tips are slightly wilted, you can freshen them up by soaking them in cold water. Keep fresh asparagus moist in the fridge until you intend to use it.
Another tip to cook or steam asparagus spears: use a medium saucepan with a small amount of boiling water. Place asparagus spears in boiling water and cook until tender. Fresh asparagus spears will be tender in 4 to 7 minutes.