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Grilled Asparagus with Balsamic Vinaigrette  
Makes 4 to 6 servings  

For the Asparagus:
2 pounds asparagus, washed,
and trimmed
cup olive oil
2 tablespoons thyme
teaspoon salt
teaspoon freshly ground black pepper


For the Balsamic Vinaigrette:
Yield: 1 cup
cup red wine vinegar
cup balsamic vinegar
teaspoon Dijon mustard
1 cup canola oil
teaspoon salt
teaspoon freshly ground black pepper
1 tablespoon minced herbs, such as chives,
parsley, tarragon, etc.

Combine the vinegars and mustard.
Whisk in the oil, gradually.
Adjust seasoning with the salt and pepper.
Add fresh herbs if desired.

To grill the asparagus:
Combine the olive oil with the thyme, salt, and pepper.
Brush or toss the asparagus with this mixture.
Grill the asparagus until just crisp tender and hot.
Place on platter and drizzle with balsamic vinaigrette.


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