Spargelvinaigrette
(Asparagus Vinaigrette) Recipe

Origin: German      Period: Traditional

Ingredients:

24 asparagus spears, chopped
60ml white wine vinegar
2 tsp Dijon mustard
1/2 tsp sugar
1/2 tsp salt
1/2 tsp black pepper
3 tbsp olive oil
1 small shallot, finely copped
2 tsp parsley, chopped

Spargelvinaigrette
(Asparagus Vinaigrette) Preparation:

Method:

Add the asparagus to a pan then pour in about a 12mm depth of water. Bring to a boil, cover and cook for about 7 minutes, or until just tender. Drain then set aside to keep warm.

In the meantime, whisk together the vinegar, mustard, sugar, salt, black pepper and oil in a bowl then add the shallots and whisk again. Pour the mixture into a small pan and heat unitl just lukewarm. Take off the heat, arrange the asparagus in a warmed bowl and pour the dressing over the top. Toss to combine then garnish with the parsley and serve.

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