Asparagus with vinaigrette

At the Friday Fresh Farmers Market this week look for a new grower of organic Asian produce. Also, strawberries from VB Farms in Watsonville will return. Berries have been fresh in Southern California for a month but have just ripened here. I have heard from several readers about their favorite ways to roast chickens. Saralinda Jackson, Director of Utilization Management, always brines her chickens 24 hours before roasting. Sylvia Louie, case manager in Occupational Medicine, uses the beer can method from the Chronicle a few years ago. Open a can of beer, drink half, insert can in the obvious place and roast vertically standing up on the can. She cautions to be sure to use hot pads to remove the can. This week's recipe has been a favorite in my home for a long time. It goes very well with roast chicken.

Ingredients

  • 1 bunch of asparagus, tough stem end discarded
  • 1 Tbsp red wine vinegar
  • 2 tsp Dijon mustard
  • 1 Tbsp chopped shallot
  • 1 Tbsp finely chopped parsley
  • 1/2 cup olive oil
  • Salt and freshly ground pepper to taste

Directions

Cover asparagus with cold, lightly salted water in a skillet. Bring to a boil, reduce heat and simmer until al dente. Whisk vinaigrette ingredients together. Dress the asparagus with the vinaigrette while hot. Serve immediately. It is also excellent cold.

Contributor

Preston Maring, MD

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