Asperges a la Vinaigrette (Asparagus Vinaigrette)

Title:
Asperges a la Vinaigrette (Asparagus Vinaigrette)

Yield:
1 Servings

Categories:
French,
Salads,
Vegetables




Ingredients:





     1 bn Fresh asparagus; steaned or


          -boiled


     1    Bottle good quality salad


          -oil or olive oil


     1    Bottle wine vinegar, red,


          -white or champagne


          Salt and freshly ground


          -pepper






 Place asparagus on a platter and let cool to room temperature.


 


 Pass the oil, vinegar, salt and pepper around the table.  Pour some oil


 (about 2 T) and some vinegar (about 1 t) onto each plate.  (Place a fork


 underneath the top of your plate, tilting the plate gently toward you, and


 pour the vinaigrette into the bottom of each plate.)  Sprinkle with salt


 and pepper.


 


 Serve the asparagus.  Pick up a piece of asparagus from the platter with


 your hands and stir the vinaigrette with it a little before popping the tip


 in your mouth.  Continue stirring and eating until you get to the tougher


 bottom part of the stem.  Start over with a new piece, adding more oil and


 vinegar as needed.  Pass finger bowls or damp towels after this entree!


 


 As written by the author, Kate Ratliffe.


 


 Shared by Sherilyn Schamber


 Recipe By     : A Culinary Journey in Gascony


 


 Posted to MC-Recipe Digest V1 #240


 


 Date: Wed, 09 Oct 1996 15:42:48 -0700


 


 From: Sherilyn Schamber 


 


 NOTES : Asparagus is a symbol of spring in Southwest France.  Usually


      served with a sharp vinaigrette in Gascony.