Monday, April 4, 2011

Asparagus with Parmesan vinaigrette

I forgot to 1/3 the dressing, so it had too much dressing. I know, I didn't have to use it all, but I did. Now that you know.  You shouldn't do what I did.  It will be much better.

3 pounds asparagus
1/2 cup olive or vegetable oil
1/4 cup red wine vinegar
1 tablespoon dijon mustard
1 teaspoon salt
2 tablespoons freshly grated Parmesan cheese
2 oz proscuitto or cooked ham, chopped (about 1/4 cup) 
As you can see in the picture, I did not use the prosciutto or ham.
1. Hold base of each asparagus stalk firmly and ben stalk; end will break off at spot where it becomes too tough to eat. Discard ends; trim scales if stalks are gritty.
2. In a deep 12" skillet with 1 " of boiling water, heat asparagus to boiling over high heat. Reduce heat to medium-low; simmer 5-10 minutes, just until tender; drain well.
3. In 13" X 9" glass baking dish, prepare vinaigrette; With wire whisk or fork, mix oil, vinegar, mustard, salt, and 2 tablespoons Parmesan cheese.
4. Add asparagus to vinaigrette; turn to coat. Serve at room temperature or cover and refrigerate, turning occasionally, 2 hours. To serve, spoon asparagus and vinaigrette onto serving platter. Sprinkle with prosciutto and remaining 1 tablespoon Parmesan cheese.

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