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Posted on Wed, Mar. 18, 2009

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SPRING WEEK: CHILLED ASPARAGUS VINAIGRETTE

Here's a great side dish for the first week of spring. Like the rest of this week's recipes, it comes from "The Vineyard Cookbook" by Barbara Scott-Goodman (Welcome Books, $24.95).

Ingredients

2 ½ lbs. fresh asparagus, trimmed and peeled if necessary

2 cloves garlic, finely minced

Pinch kosher salt

1 tablespoon Dijon mustard

1 tablespoon red wine vinegar

1 tablespoon fresh lemon juice

½cup extra-virgin olive oil

Freshly ground black pepper

Directions

In a large skillet, bring salted water to a boil, add the asparagus spears and bring back to a boil. Reduce the heat and simmer about 4 to 6 minutes, until the asparagus is just tender. Drain and rinse under cold water, then pat dry with paper towels. Arrange the asparagus in a shallow serving dish.

In a small bowl, mix together the garlic, salt, mustard and vinegar to make a paste. Whisk in the lemon juice and oil until well blended. Season to taste with salt and pepper. Pour the vinaigrette over the asparagus.

Chill the asparagus thoroughly before serving.

Serves 6.

COMING THIS WEEK

Thursday: Orzo with Fresh Lemon and Herbs

Friday: Ricotta Cheesecake