Asparagus Vinaigrette

Serve either chilled or at room temperature.

  • 1 bunch of asparagus (two is better, one is never enough)
  • 1/2 red pepper thinly sliced
  • 3 slices red onion
  • 1 tablespoon fresh parsley
  • 1/2 to 3/4 cup  olive oil
  • 1/3 cup balsamic vinegar
  • lemon,
  • teaspoon or more to taste of dijon mustard
  • 2 cloves of garlic, chopped or pressed
  • Steam the asparagus but just until tender and still firm( about 4 minutes... keep an eye on it).
  • After you drain the water off cover it with ice to quickly chill it( and this keeps it from cooking as some vegetables will when they are sitting hot).Let it sit 5 minutes then pour the water and ice off.
  • Put the vinaigrette ingredients together in the jar and shake vigourously.
  • Put the asparagus in a low bowl that you want to serve it in and lay the slivered onions and red pepper on top.
  • Pour the vinegar mixture over the top and let stand for one hour or more... all day even, but then you will want to keep it in the refrigerator.
Total Time:
Prep Time:0 min.
Cook Time:0 min.
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