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Ingredients
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Appetizers
Method
Appetizers
- 1
Prepare the Asparagus
Begin by rinsing the fresh asparagus under cold water to remove any dirt or impurities. Trim the tough ends of the asparagus stalks, about 1 to 2 inches from the bottom, to ensure they are tender.
- 2
Blanch the Asparagus
In a large pot, bring salted water to a boil. Once boiling, add the trimmed asparagus and blanch for about 2-3 minutes until they are bright green and tender-crisp. Immediately transfer the asparagus to a bowl of ice water to stop the cooking process. Let them sit for a few minutes, then drain and pat dry.
- 3
Prepare the Vinaigrette
In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper until well combined. Taste and adjust seasoning if necessary.
- 4
Combine and Serve
Place the blanched asparagus on a serving platter. Drizzle the vinaigrette over the asparagus, ensuring they are evenly coated. Garnish with chopped fresh parsley. Serve immediately or allow to marinate for a few minutes at room temperature for enhanced flavor.
