Posted by MamaSue 05-16-99 3:48 AM
Asparagus with Lemon Grass and Shallot Vinaigrette
Yield: 4 servings
1 1/2 lb. Asparagus stalks
1/3 cup Olive oil
1/4 cup Vegetable oil
3 1/2 tbl. Red wine vinegar
Salt
Pepper
1 tbl. Mustard, Dijon
2 tbl. Shallots; minced
1 tbl. Lemon grass; minced
Peel asparagus if necessary and cook stalks in lightly salted water for 4 to 8 minutes, depending on thickness, or until fork tender but still firm.
Drain under cold water and set stalks aside in serving dish.
In a small bowl, combine remaining ingredients and whisk them vigorously. Taste for seasoning and add more vinegar or salt and pepper if needed. Pour dressing over asparagus and let it rest for at least 15 minutes before serving.
Serve at room temperature.