asparagi alla vinaigrette
This pretty salad can also be served cold.
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prep time
10 Min
cook time
5 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- FOR THE VINAIGRETTE:
- 3/4 cup olive oil
- 1/4 cup red wine vinegar
- 1 anchovy fillet, mashed
- 1 clove garlic, finely minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- FOR THE ASPARAGUS:
- 1 1/2 pounds asparagus
- 1/2 cup vinaigrette dressing
- 1-2 tablespoon parmesan cheese, freshly grated
- 2 - cherry tomatoes, sliced
- 1-2 hardboiled egg yolk
How To Make asparagi alla vinaigrette
-
Step 1Make the dressing: place all the ingredients in a jar and shake. Set aside. Sieve the egg yolk and set aside.
-
Step 2Cut the tough ends off the asparagus. Cook in 1 inch boiling water until crisp tender. Drain well and arrange on a serving plate.
-
Step 3Heat 1/2 cup of the the vinaigrette dressing until hot. Pour evenly over the asparagus. Sprinkle the parmesan cheese over the asparagus. Garnish with the sliced tomato and egg yolk.
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