Double Asparagus Vinaigrette

Name: Double Asparagus Vinaigrette
Total time: 30 min
Yield: 6 servings
Ingredients: Kosher salt; 1 1/2 to 2 pounds asparagus; 1 shallot, peeled; 2 tablespoons tarragon leaves; 2 tablespoons flat-leaf parsley leaves; Juice of 1 lemon; 1/4 cup grapeseed oil; 1/4 cup extra virgin olive oil

Recipe from Diane Forley and Catherine Young

Adapted by Julia Moskin

Total Time: 30 minutes
Rating: 3(8)
Comments: Read comments

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Ingredients

Yield:6 servings

Kosher salt
1½ to 2pounds asparagus
1shallot, peeled
2tablespoons tarragon leaves
2tablespoons flat-leaf parsley leaves
Juice of 1 lemon
¼cup grapeseed oil
¼cup extra virgin olive oil

Ingredient Substitution Guide

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Preparation

Step 1
Bring medium pot of salted water to boil. Trim and peel the asparagus and reserve the trimmings. Add trimmings and shallot to the pot, lower heat and simmer until almost tender, about 7 minutes. Add tarragon and parsley and continue cooking just until the herbs are bright green, about 1 minute. Drain.
Step 2
Transfer the herbs and trimmings to a blender or food processor, add 2 ice cubes and ¼ cup water, and purée until smooth. Add a little more water to the blender if necessary. Add the lemon juice and a pinch salt. Then, with the motor running, add the grapeseed and olive oils. Adjust the seasoning if necessary, then strain through a sieve, reserving the dressing and discarding the rest.
Step 3
Bring large pot of salted water to boil. Put in the asparagus stalks, in batches if necessary, lower heat and simmer until just tender and still bright green, about 5 minutes. Drain on towels and serve with vinaigrette spooned over.