Springtime Recipes-- Asparagus Vinaigrette

Tuesday, April 16, 2013
Marinated Asparagus@livligahome

There is nothing more delicious than fresh, seasonal produce. It is so fun in the spring to see the baby lettuce and the small stemmed asparagus. After the doldrums of winter it is a delight to be re-inspired by newly available foods. Good, fresh food does not need much preparation.

One of my family's favorites is to blanche (briefly steam for about 3 to 4 minutes) asparagus and then put a light vinaigrette on it. It is great as a salad or cold vegetable at any meal from brunch to dinner. We are even known to snack on the leftovers!

The main thing is to not put too much dressing on the asparagus. A light coating is all you need. You also don't need a heavy dressing with lots of oil. You can serve it right away or leave it to marinate and chill for a couple of hours or more in your refrigerator.

My easy, light vinaigrette is as follows:

2 tablespoons freshly squeezed lemon juice
2 tablespoons water
1 tablespoon Dijon mustard
1 teaspoon olive oil
Pinch of dried basil
Pinch of sea salt

Put all of this in an empty jar (I save mustard jars). Shake until completely blended. Pour over the asparagus. You may only need half of the recipe amount depending on the size of the bunch of asparagus you prepared. Also, you can double the vinaigrette recipe easily if you think you will need a larger amount of the dressing. It is a very flexible recipe.

Enjoy! and Live Vibrant!

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