Boil water with 1t salt. Blanch asparagus for 2-3 minutes until crisp-tender. (Peel asparagus first if thick.) Drain and immediately plunge into a bowl of ice water. Drain and pat dry. Place in 2 quart rectangular baking dish. Set aside.
Make vinaigrette: In small mixing bowl, using wire wisk, whisk together shallots, mustard, both vinegars, salt and pepper. Continue whisking while slowly adding olive oil in a thin, steady stream. Gently whisk in snipped dill.
Pour vinaigrette over asparagus, spreading to evenly coat spears. Cover; let stand at room temperature at least 1 hour before serving. Arrange on platter and spoon vinaigrette over spears. Garnish with sprigs of dill.
Serving
Suggestions
Great for brunch or with salmon.
Originally Submitted
4/26/2003
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