Asperges a la Vinaigrette(Asparagus Vinaigrette)

* Exported from MasterCook *

Asperges a la Vinaigrette (Asparagus Vinaigrette)

Recipe By : A Culinary Journey in Gascony
Serving Size : 1 Preparation Time :0:00
Categories : French Salads
Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 bunch fresh asparagus -- steaned or boiled
1 bottle good quality salad oil or olive oil
1 bottle wine vinegar, red, white or champagne
salt and freshly ground pepper

Place asparagus on a platter and let cool to room temperature.

Pass the oil, vinegar, salt and pepper around the table. Pour some oil
(about 2 T) and some vinegar (about 1 t) onto each plate. (Place a fork
underneath the top of your plate, tilting the plate gently toward you, and
pour the vinaigrette into the bottom of each plate.) Sprinkle with salt
and pepper.

Serve the asparagus. Pick up a piece of asparagus from the platter with
your hands and stir the vinaigrette with it a little before popping the
tip in your mouth. Continue stirring and eating until you get to the
tougher bottom part of the stem. Start over with a new piece, adding more
oil and vinegar as needed. Pass finger bowls or damp towels after this
entree!

As written by the author, Kate Ratliffe.

Shared by Sherilyn Schamber


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NOTES : Asparagus is a symbol of spring in Southwest France. Usually
served with a sharp vinaigrette in Gascony.