Asparagus Vinaigrette

1. 1

   Make your dressing out of the last five ingredients.

2. 2

   An acceptable bottled substitute is any vinaigrette from the Paul Newman's Own or Ken's brands.

3. 3

   Using a vegetable peeler, peel the asparagus spears almost down to the tip.

4. 4

   Be careful to avoid breaking the spears as you work, which is much easier with really fat spears.

5. 5

   Cut off the woody ends, which is usually a couple of inches.

6. 6

   In a large flat skillet, bring about an inch of water to an almost-boil.

7. 7

   Lay spears in water and cook until they just begin to bend when you take them out - just a very few minutes. Carefully remove with tongs to a flat dish and top with the dressing while still hot.

8. 8

   Don't expect them to be swimming in it. Chill overnight and gently turn them over in the marinade a couple of times.

9. 9

   Serve chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.