Asparagus Spears With Dill Shallot Vinaigrette Recipes

ASPARAGUS SPEARS WITH DILL-SHALLOT VINAIGRETTE

Steps:

• Place asparagus spears in the top of a steamer over boiling water. Steam for 2 to 3 minutes for thin asparagus, 5 to 6 minutes for thick.
• Meanwhile, arrange 4 lemon slices on each of 4 serving plates. Remove asparagus from steamer and season with salt and pepper. Divide spears among the plates, drizzle vinaigrette over the top, and garnish with dill.

ASPARAGUS WITH DILL BUTTER

Steps:

• In a small bowl, combine butter, dill and lemon juice; mix until well blended. Form into a log. (If necessary, refrigerate until mixture is firm enough to shape easily.) Wrap log in plastic wrap; freeze until firm. When ready to serve, slice butter 1/4 in. thick and top hot asparagus.

GRILLED ASPARAGUS WITH CARAMELIZED SHALLOT VINAIGRETTE

Steps:

• Heat grill or a grill pan until medium hot. Snap off and discard the tough ends of the asparagus. Place asparagus in a bowl. Drizzle oil over asparagus; season with salt and pepper. Grill, turning every few minutes, until tender, about 12 minutes. Garnish with pea shoots, if desired; serve with vinaigrette.

STEAMED ASPARAGUS WITH SHALLOT VINAIGRETTE

Steps:

• Drizzle steamed asparagus with a vinaigrette of red wine vinegar, extra-virgin olive oil, finely chopped shallots, and chopped fresh flat-leaf parsley; season with kosher salt and freshly ground black pepper.

ASPARAGUS WITH LEMON-SHALLOT VINAIGRETTE

Steps:

• Adjust oven rack to uppermost position and heat broiler.
• Toss asparagus with oil and salt and pepper, then lay spears in single layer on heavy rimmed baking sheet. Broil about 4 inches from heating element, shaking pan halfway through to turn spears, until asparagus is tender and lightly browned, 8 to 10 minutes.
• Cool asparagus 5 minutes and arrange on serving dish.
• Whisk shallot, lemon juice and zest, thyme, mustard, and olive oil in small bowl; season to taste with salt and pepper. Drizzle over asparagus and serve immediately.

ASPARAGUS WITH MUSTARD VINAIGRETTE

Steps:

• Snap off and discard the tough bottoms of each asparagus spear. If using large thick asparagus, peel the lower ends with a vegetable peeler. Medium asparagus will not need peeling.
• Bring a medium saucepan half filled with water to a boil, carefully add the eggs and simmer briskly for 9 minutes (10 minutes for a slightly firmer yolk). Transfer the eggs to a bowl of ice water to cool. Shell the eggs and set aside.
• Make the vinaigrette: In a small bowl, place the shallots, vinegar and a pinch of salt. Let shallots soften for 5 minutes. Stir in the mustard to dissolve, then whisk in the olive oil to make a thick dressing. Season to taste with salt and pepper.
• In a large stainless-steel soup pot bring 4 quarts of well-salted water to a rolling boil. Add the asparagus and cook for 3 to 5 minutes, until just done. Remove asparagus with a large strainer and spread out on a baking sheet lined with a clean kitchen towel. Asparagus may be served warm or at room temperature.
• To serve, place asparagus on a platter or individual plates. Spoon the vinaigrette over the asparagus. Garnish with quartered eggs (or roughly chop the eggs if you prefer). Sprinkle with chives.

ROASTED ASPARAGUS AND ARUGULA SALAD WITH SHALLOT VINAIGRETTE

Steps:

• Whisk first 5 ingredients in small bowl to blend. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and chill. Let stand at room temperature 30 minutes and rewhisk before using.)
• Preheat oven to 400°F. Place asparagus spears on rimmed baking sheet. Drizzle 1/4 cup vinaigrette over and turn to coat, then spread in single layer. Sprinkle with salt and pepper. Roast asparagus until just crisp-tender, about 12 minutes.
• Combine arugula, chives, and asparagus in large bowl. Add remaining vinaigrette and toss to coat. Transfer salad to platter; sprinkle with salt, pepper, and cheese. Serve warm or at room temperature.

ROASTED ASPARAGUS WITH BACON-SHALLOT VINAIGRETTE

Steps:

• Heat oven to 500°.
• Trim ends of asparagus; toss with olive oil; arrange in a single layer on a jelly roll pan; sprinkle with salt.
• Bake until tender and browned, about 10 minutes, turning asparagus once (you can do the recipe up to this point and then finish it and serve at room temperature).
• To make the dressing: cook bacon until crisp; drain well; crumble into a small bowl; add cilantro and mix well.
• Whisk together shallots, olive oil, lemon juice, vinegar, mustard, salt and pepper to taste.
• Arrange asparagus on a platter; drizzle with dressing; sprinkle bacon mixture over the top.

ASPARAGUS VINAIGRETTE

Steps:

• Prepare an ice-water bath; set aside. Bring a large pot of water to a boil. Add a generous amount of salt, and the asparagus. Return to a boil, and cook until asparagus are bright green and tender, about 3 minutes. Transfer to ice bath to cool. Drain well, pat dry, and transfer to a serving platter.
• In a small bowl, whisk together mustard, vinegar, and sugar. Season with a pinch each of salt and pepper. Whisk in oil. Add lemon zest and tarragon; whisk to combine. Taste, and adjust for seasoning. Drizzle over asparagus. Serve immediately, or let stand at room temperature for up to 30 minutes before serving.

DILL-SHALLOT VINAIGRETTE

Steps:

• In a small bowl, whisk together all of the ingredients except the oil. Slowly add the oil, whisking vigorously, until the vinaigrette is emulsified. Store, tightly covered, in the refrigerator for up to 8 hours.

ASPARAGUS WITH SHALLOTS

Steps:

• Snap off tough ends of asparagus.
• If asparagus is thick, old or tough, peel bottoms.
• Add asparagus to pan of boiling salted water.
• Boil gently until cooked--bright green and tender--but still firm, about 5 to 8 minutes.
• Remove; drain on towel; put on platter and drizzle with oil, lifting spears to coat.
• Sprinkle with shallots and parsley.
• Salt slightly.