INGREDIENTS:
1 tablespoon finely chopped shallot
1 teaspoon capers, finely chopped
1 teaspoon salt
¼ teaspoon dry mustard
2 tablespoons wine vinegar
Zest of one lemon
1 teaspoon lemon juice
½ cup olive oil
3 pounds asparagus, trimmed, and blanched or
grilled
Vinaigrette Sauce:
Makes ¾ cup
Place all the following ingredients in a screw top
jar:
Put top on jar and shake vigorously!
Pour over blanched or grilled asparagus.
Serve and enjoy! |
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