“This wonderful vinaigrette can be made up ahead of time and served either hot or cold. Another recipe from the Cooking Light archives.”
READY IN:
20mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine first 10 ingredients, stirring with a whisk. Combine vinegar mixture and asparagus; toss well.
  2. To serve: Cut the aspargus up into lengths and cook until tender crisp. Drain. Add the vinaigrette and chill. Serve either chilled or at room temperature ~or~ roast the asparagus in a little olive oil for 10 minutes in a 450 oven. Add the vinaigrette after 8 minutes cooking. Shake the tray and cook for another 2 minutes.

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