Thus far this spring we've steamed asparagus, roasted asparagus, enjoyed cream of asparagus soup. All good treatments for asparagus, but what's new for this veggie? In need of inspiration, I turned to Martha.
At marthastewart.com, a collection of asparagus recipes was posted recently. Scanning the collection, I elected to try asparagus spears with dill vinaigrette. Was it good? Yes. The vinaigrette is excellent, and the preparation is easy.
The vinaigrette is a snap to prepare and can be whisked together up to eight hours before serving. The original recipe calls for 1/4 cup minced fresh dill. Two issues with this: First, I had no fresh dill on hand. Second, a 1/4 cup seems like a lot of dill. I used a teaspoon of dried dill, which was more than enough for our taste.
Here is the recipe, adapted from Martha Stewart:
- 1 large shallot, minced
- 1 teaspoon dried dill (or to taste)
- 2 tablespoons red wine vinegar
- 2 teaspoons balsamic vinegar
- 1 tablespoon water
- Pinch of salt
- 1 1/2 tablespoons extra-virgin olive oil
The verdict on this recipe? It's very good. You should try it this spring.
This chicken needs asparagus.
Tools required for this asparagus recipe: