Author Notes: Barely steamed, crisp asparagus in a tangy vinaigrette is popular with kids and adults. I make this dish for a pot luck or if I need to have some things prepared ahead of time for a party. Rarely is there any left, though it keeps well. —nannydeb
Serves: 6
Ingredients
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1/4
cup olive oil
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1
tablespoon red wine vinegar
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1
tablespoon balsamic vinegar
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1
teaspoon lemon juice
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2
cloves garlic, minced
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1
tablespoon fresh basil, minced
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1
pound fresh asparagus
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1
tablespoon sun dried tomatoes, chopped
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salt and coursley ground black pepper
Directions
- Whisk together olive oil, both vinegars, lemon juice, garlic and basil. Pour into a shallow dish and set aside.
- Steam asparagus for 1-2 minutes or until bright green, but still crisp.
- Shock the asparagus in ice water to stop it from cooking anymore. Drain.
- Place the asparagus in the shallow dish and add sun dried tomatoes. Pour the vinaigrette over and salt and pepper to taste. Toss it around a bit to coat.
- Cover and chill at least 2 hours.
- Serve cold or at room temperature.