Blanched Asparagus With Sun-Dried Tomato Vinaigrette

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Fresh asparagus spears - trimmed,
		Blanched in salted water, cooled
1/4 cup	59ml	Seasoned rice vinegar
1 teaspoon	5ml	Dijon mustard
1 teaspoon	5ml	Minced garlic
		Juice of 1 lemon
1/4 cup	59ml	Olive oil
1/4 cup	23g / 0.8oz	Fresh basil - minced
1/4 cup	15g / 0.5oz	Sun-dried tomatoes - softened, and
		Thinly sliced
		Salt and pepper

Recipe Instructions

In a medium bowl, combine vinegar, mustard and lemon juice. Whisk to blend. Add oil to emulsify. Add sun-dried tomatoes, basil, garlic, and salt and pepper. Pour over blanched asparagus.

Serves 4.

Source:
Home & Garden TV -- Home Grown Cooking

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