Taste Restaurant, Café & Events Featured Recipe Spring 2007

Fresh Asparagus-Herb Vinaigrette

Makes 8 servings


This delicious spring recipe teases the senses and welcomes summer. Chef Christopher uses this vinaigrette tossed on fresh early garden greens with asparagus & shaved Parmigiano-Reggiano. Another favorite use is drizzled over risotto or gently roasted fish.

Ingredients

  • 1 bunch of fresh asparagus (about 1 pound)
  • ½ cup water
  • ¼ cup white wine or champagne
  • 1 to 3 teaspoons Dijon mustard
  • 1 teaspoon kosher salt
  • ¼ cup fresh squeezed lemon juice
  • freshly ground black pepper to taste
  • 2/3 cup extra-virgin olive oil
  • 2 tablespoons minced herbs (I like a combination of tarragon, chives and parsley)


Cut woody ends off of the asparagus, about 1 inch to 1 1/2 inch from the bottom of stalk. Lightly oil asparagus and grill for about 4-5 minutes (the asparagus should show some char marks and still be a little firm). Put grilled asparagus and ½ cup water in food processor or blender and blend until smooth. Pour the mixture through a sieve or cheesecloth & discard the stringy product reserving the juice.

In a small mixing bowl, whisk together the asparagus juice, white wine, mustard, salt and lemon juice. Season with pepper to taste. Gradually whisk in the oil. Whisk in the herbs & adjust seasoning if necessary.

Use immediately or store covered, in the refrigerator for up to 2 days.

Wine Recommendation

Townshend Cellars, Single Barrel Fermented Chenin Blanc

Recipe by CR Conville, Executive Chef, Taste

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