Asparagus with Lemon Grass & Shallot Vinaigrette

1. 1

   Peel the asparagus if necessary and cook the stalks in lightly salted water for 4 to 8 minutes, depending on the thickness, or until fork tender but still firm.

2. 2

   Drain under cold water and set the stalks aside in serving dish.

3. 3

   Combine the remaining ingredients and whisk them vigorously.

4. 4

   Taste for seasoning and add more vinegar or salt and pepper if needed.

5. 5

   Pour the dressing over the asparagus and let it rest for at least 15 minutes before serving.

6. 6

   Serve at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.