- 1 pound fresh asparagus spears
- 1/2 teaspoon salt
- 1 tablespoon Champagne vinegar
- 2 teaspoons fresh-squeezed lemon juice
- 1/2 teaspoon Dijon mustard
- Coarse sea salt and freshly-ground pepper to taste
- 3 tablespoons extra-virgin olive oil*
- 1 tablespoons scallions (green onions), cut on an angle
* Try using walnut or hazelnut oils mixed with a few drops of toasted sesame oil for a
Preparation: Wash the asparagus and snap or cut off the tough ends of the asparagus. Trim ends at an angle.
In a large frying pan, add enough water to cover the asparagus. Blanch the asparagus
in lightly salted (1/2 teaspoons salt) boiling water for approximately 3 to 5 minutes or
until crisp-tender (when pierced with a knife, asparagus still feels slightly crisp); do not
overcook. Remove from heat and refresh under cold water; drain well. Place cooked
asparagus into a dish with slightly curved edges or sides.
In a small bowl, whisk together the Champagne vinegar, lemon juice, Dijon mustard, salt,
and pepper; then add olive oil and whisk well. Add sliced scallions.
Spoon marinade over the warm asparagus and let marinate at room temperature until cool. When cool, cover and refrigerate until serving time.
Return to room temperature before serving.