Asparagus with Tomato and Mustard Vinaigrette
Serves: 4
Preparation time: 30 min.
Asparagus are among the finest vegetables in French cooking. It is a spring herald. Here is a simple recipe to enjoy young green asparagus with little cooking to be done. You can serve it as a starter or as a perfect side dish. Your choice!
Ingredients
- 450gr (about 1 lb) green asparagus, ends trimmed
- 2 ripe tomatoes, seeded and diced into 2 cm (about 1 inch) cubes
- salt
Mustard Vinaigrette
- 180 ml (about 3/4 cup) olive oil
- 60 ml (about 1/4 cup) white balsamic vinegar
- 1 tbsp Dijon mustard
- salt and freshly ground pepper
Preparation:
Mustard Vinaigrette: Combine mustard and vinegar in a small bowl and whisk them briefly. Add olive oil by the stream and mix until combined. Taste for salt and pepper. Let stand for 10 minutes to allow flavors to melt. Set aside.
Asparagus: Bring enough water to cover asparagus to a boil in a skillet. Add salt. Line up the asparagus evenly so all tips face one direction. Add asparagus to the skillet, bring to a quick boil again and then lower heat to a simmer. Cook asparagus for about 5 minutes or until just tender. Drain asparagus and refresh them in ice water to keep a nice green color. Pat them dry with paper towels and arrange them on a serving plate. Refrigerate them until you are ready to serve.
Just before serving add the diced tomatoes to the mustard vinaigrette. Arrange asparagus on serving plates and pour tomato vinaigrette over it.