A recipe for Asparagus with Lemon Grass and Shallot Vinaigrette. Follow the simple recipe instructions for Asparagus with Lemon Grass and Shallot Vinaigrette shared by other home cooking experts.
Ingredients
1 1/2 lb. Asparagus stalks1/3 c. Olive oil
1/4 c. Vegetable oil
3 1/2 Tbs. Red wine vinegar
Salt
Pepper
1 Tbs. Mustard, Dijon
2 Tbs. Shallots; minced
1 Tbs. Lemon grass; minced
Directions
Peel the asparagus if necessary and cook the stalks in lightly salted water for 4 to 8 minutes, depending on the thickness, or until fork tender but still firm. Drain under cold water and set the stalks aside in serving dish. Combine the remaining ingredients and whisk them vigorously. Taste for seasoning and add more vinegar or salt and pepper if needed. Pour the dressing over the asparagus and let it rest for at least 15 minutes before serving. Serve at room temperature.
