If the asparagus are fat or you prefer them more tender, you can increase the cooking time.

Natalie Asman, Birmingham, Alabama
Recipe by Southern Living November 2002

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Yield:
Makes 6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Snap off tough ends of asparagus; arrange asparagus in a steamer basket over boiling water. Cover and steam 3 to 5 minutes or until crisp-tender.

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  • Plunge asparagus into ice water to stop the cooking process; drain.

  • Combine shallots, vinegar, and next 4 ingredients; gradually whisk in 1/2 cup olive oil, blending well. Drizzle over asparagus. Serve immediately.

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