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Asparagus Vinaigrette

An elegant spring vegetable and the inspiration for the cover on, “The Best of the Best and More”

  1. 1 lb. Fresh asparagus 500 g
  1. 1 tbsp. Dijon mustard 15 ml
  2. 2 tbsp. White wine vinegar 30 ml
  3. 3 tbsp. Fresh lemon juice 45 ml
  4. 1 tsp. Sugar 5 ml
  5. Salt & pepper to taste
  6. 1⁄3 cup vegetable oil 75 ml
  7. Lemon zest
  1. To Prepare Asparagus: place asparagus in a small amount of boiling water and cook for 2 minutes. (Asparagus will turn bright green and should still be crunchy) Remove asparagus and plunge into ice water. When cool, dry and place on a serving platter.
  2. To Prepare Dressing: place all ingredients in a bowl and whisk together. Pour over asparagus and garnish with lemon zest.
The Best of Bridge

This recipe is available in the book The Best of the Best and More.

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