Asparagus With Horseradish Vinaigrette Recipe

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Asparagus with Horseradish Vinaigrette

C G

By
@Celestina9000

Perfect side dish or appetizer for your upcoming Easter or Passover/Pesach celebration! You should be able at this time of year to find fresh horseradish but if not, substitute with jarred (I like Bubbies® brand because it is about as close to fresh as you can get). Skip the egg if you want the vegan option. C/O NY Times.


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Serves:

4-8 or more (depending on whether this is served as a side dish or appetizer)

Prep:

10 Min

Cook:

5 Min

Method:

Stove Top

Ingredients

1 1/2 lb
fresh asparagus
2-3 Tbsp
mixed fresh herbs (fresh!) (i used fresh chives from our garden but i think that dill or tarragon would be good, too!)
1
hard-boiled egg

HORSERADISH VINAIGRETTE:

2 Tbsp
freshly grated horseradish
1 medium
shallot, peeled and finely chopped
1/4 c
champagne vinegar (or white wine vinegar)
freshly cracked black pepper
salt, to taste
1/3 c
olive oil or similar oil (greatly reduced from 1 cup but add more if desired)

Directions Step-By-Step

1
Note: The original recipe calls for boiling the asparagus which you can do. However, I much prefer either lightly steaming, pan/outdoor grilling or roasting asparagus for superior taste and texture.
2
In a small glass bowl whisk together the vinaigrette ingredients. Taste and adjust seasoning if necessary. Best if the vinaigrette is prepared 1 hour in advance.
3
Once you have cooked the asparagus now arrange the spears on a serving platter.
4
Pour the vinaigrette evenly over the asparagus.
5
Sprinkle the chopped herb(s) over the asparagus and garnish with the hard boiled egg.

Serve warm or at room temperature.

About this Recipe

Main Ingredient: Vegetable
Regional Style: Mediterranean
Dietary Needs: Vegetarian
Other Tag: Quick & Easy