Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.
Tuesday, April 18, 2017
Asparagus with Smoked Paprika Vinaigrette
In a mason jar combine half a cup of extra virgin olive oil, the juice from half a lemon, a splash of red wine or balsamic vinegar, two tablespoons of minced shallot, a tablespoon of Dijon mustard, a half teaspoon of kosher salt, and a teaspoon of smoked paprika. Cover, shake vigorously, and set aside.
Cut off the bottom inch and a half from a bunch of asparagus and discard, then cut the stalks into thirds. Steam or blanch in boiling water for one or two minutes depending on the thickness of the stalks. If you’re serving them warm, drain thoroughly then toss with the dressing. If you’re serving them cold or at room temperature drain and set them in an ice bath for five minutes, then drain and toss with the dressing ten minutes before serving. Either way, make sure you shake the dressing well and get all that minced shallot up from the bottom of the jar.