Asparagus With Sun Dried Tomato Vinaigrette
Local asparagus is at its peak in Virginia, and the farmers markets have gorgeous aubergine-tipped stalks. With some of my purchase from the Del Ray Market last Saturday, I made a simple asparagus salad accompanied by soft boiled eggs* from my favorite egg purveyor-Keswick Creamery.
Asparagus with Sun Dried Tomato Vinaigrette
Ingredients
- 1 bunch asparagus-bottoms trimmed
- 3 oil packed sun dried tomatoes
- 1 1/2 tablespoons balsamic vinegar
- 1 1/2 tablespoons red wine vinegar
- 1 small shallot, rough chopped
- 1/3 cup extra virgin olive oil
- salt and pepper to taste
Directions
In a food processer or blender, pulse the tomatoes, shallot and vinegars until the tomatoes and shallots are chopped very small. Slowly stream in the olive oil while processer is on, about 10-15 seconds. Add salt and pepper to taste.
Blanch the asparagus in simmering water for 2-3 minutes, or until they just start to bend, but are not mushy. You want them to have some bite. Transfer asparagus immediately to an ice bath to shock them. This will lock in that bright green color and stop the cooking process.
Dry asparagus and arrange on plate. Drizzle vinagrette on top.
*I soft cook my eggs for 3 minutes after the water comes to a boil, and immediatey transfer them to an ice bath to stop the cooking.
What a great photo. I love hard boiled eggs that still have a bit of “goo” in the middle. Now I’m hungry.