Title: Asparagus with Lemon Grass & Shallot Vinaigrette
Categories: Vegetable
Yield: 4 Servings
| 1 1/2 | lb | Asparagus stalks |
| 1/3 | c | Olive oil |
| 1/4 | c | Vegetable oil |
| 3 1/2 | tb | Red wine vinegar |
| | | Salt |
| | | Pepper |
| 1 | tb | Mustard, Dijon |
| 2 | tb | Shallots; minced |
| 1 | tb | Lemon grass; minced |
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. Drain under cold water and set the stalks aside in serving
dish. Combine the remaining ingredients and whisk them vigorously. Taste
for seasoning and add more vinegar or salt and pepper if needed. Pour the
dressing over the asparagus and let it rest for at least 15 minutes before
serving. Serve at room temperature.