Asparagus With Lemon Grass & Shallot Vinaigrette

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Asparagus stalks
1/3 cup	78ml	Olive oil
1/4 cup	59ml	Vegetable oil
3 1/2 tablespoons	52ml	Red wine vinegar
		Salt
		Pepper
1 tablespoon	15ml	Mustard - dijon
2 tablespoons	30ml	Shallots - minced
1 tablespoon	15ml	Lemon grass - minced

Recipe Instructions

Peel the asparagus if necessary and cook the stalks in lightly salted water for 4 to 8 minutes, depending on the thickness, or until fork tender but still firm. Drain under cold water and set the stalks aside in serving dish. Combine the remaining ingredients and whisk them vigorously. Taste for seasoning and add more vinegar or salt and pepper if needed. Pour the dressing over the asparagus and let it rest for at least 15 minutes before serving. Serve at room temperature.

Source:
Craig Claiborne - The New New York Times Cookbook

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