Asparagus Vinaigrette 3 Recipe

  • Serves: 6 to 8
  • 3 pounds fresh asparagus
  • 1/4 cup vegetable oil
  • 2 tablespoons cider vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Salt
  • 1 teaspoon paprika
  • 1/2 teaspoon dry mustard
  • 2 sweet gherkins, chopped
  • 1/2 clove garlic, finely minced
  • 1/4 teaspoon basil
  • 1/8 teaspoon freshly ground pepper
  • 1 hard-boiled egg, chopped (garnish)
Cook the asparagus, until firm, in salted water. Drain and lay flat in shallow baking dish. Combine all other ingredients (except chopped egg) and pour over asparagus. Refrigerate several hours, turning asparagus several times. Arrange on platter and sprinkle with chopped egg.
Similar Recipes
Roasted Asparagus
fresh asparagus
lemon juice
olive oil
Asparagus with Hollandaise Sauce
egg yolks
fresh asparagus
freshly squeezed lemon juice
Asparagus with Lemon Sauce
egg yolks
lemon juice
cooking liquid from prepared asparagus

Asparagus Vinaigrette 3 Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2018 Tecstra Systems, All Rights Reserved, RecipeTips.com