APP, ENTREE, SIDE DISH, DESSERT?
Appetizer, Side dish
Sausage Shallot Leek Risotto
FEEDS HOW MANY?
4 as small side dish
FAST, WEEKNIGHT, WEEKEND?
WHO I MADE IT FOR?
I made this on the fly last night for Kelsey and Switch. I accidentally bought way more asparagus than I needed for my tacos on Sunday, so I decided to pair the asparagus with a lemon mustard vinaigrette that I made pretty often. Blanching and cooling the asparagus yielded a refreshing take on the vegetable.
Asparagus (1 bunch, ends trimmed, cut on a diagonal in 2-3 inch pieces)
Lemon (juice from 1 lemon)
Honey (1/2 tablespoon)
Dijon mustard (I like whole grain, 1.5 tablespoon)
Olive oil (2-3 tablespoons)
Champagne vinegar (1 teaspoon)
- Bring pot of HEAVILY salted water to boil. Drop in asparagus pieces for 1-3 mins (do not overcook these).
- Drain asparagus and immediately place them in bowl of ice cold water. Allow to cool for at least 5 minutes.
- Meanwhile, prepare the vinaigrette by combining the olive oil, lemon, mustard, honey, champagne vinegar and salt and pepper (to taste).
- Drain and toss with vinaigrette. Serve immediately.
BOTTOM LINE: Very easy for a crowd, very refreshing for spring and summer.