Asparagus with Vin Santo Vinaigrette Recipe

Name: Asparagus with Vin Santo Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups Vin Santo (about 375 milliliters); 1/3 cup extra-virgin olive oil; 1 tablespoon freshly squeezed lemon juice; 1 tablespoon Dijon mustard; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1 bunch of asparagus, trimmed; 6 Bibb lettuce leaves; 1 hard-cooked egg, peeled and chopped; 1/4 cup chopped toasted almonds (see page 168)

Servings: persons

1 1/2 cups Vin Santo (about 375 milliliters)
1/3 cup extra-virgin olive oil
1 tablespoon freshly squeezed lemon juice
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 bunch of asparagus, trimmed
6 Bibb lettuce leaves
1 hard-cooked egg, peeled and chopped
1/4 cup chopped toasted almonds (see page 168)

1
In a small saucepan, reduce the Vin Santo to 1/3 cup over medium heat, about 10 minutes.
2
In a small jar or plastic container with a tight-fitting lid, combine the reduced Vin Santo, olive oil, lemon juice, mustard, salt, and pepper.
3
Shake to combine, making sure the mustard is fully incorporated.
4
Bring a large pot of salted water to a boil over high heat.
5
Add the asparagus and cook until just tender, about 3 minutes.
6
Transfer the asparagus to a bowl filled with ice water and let it cool, about 3 minutes.
7
Drain the asparagus and pat dry with paper towels.
8
Place the lettuce leaves in a serving bowl and arrange the asparagus on top.
9
Top with the hard-cooked egg and chopped almonds.
10
Drizzle the entire salad with the vinaigrette.
11
Serve immediately.

295

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 cups Vin Santo (about 375 milliliters), 1/3 cup extra-virgin olive oil, 1 tablespoon freshly squeezed lemon juice, 1 tablespoon Dijon mustard, and more.

Yes, Asparagus with Vin Santo Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Asparagus with Vin Santo Vinaigrette

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