Tuesday, May 29, 2012

Asparagus with Sun-dried Tomato Vinaigrette

This dish comes from the Junior League of Seattle's cookbook, Celebrate the Rain.  The first time I made it, I chopped all the ingredients by hand which is probably why I have not made it again until now.  I have released myself to the wonders of a mini-food processor and I am A-OK with that.  It's good to grow up.  This is a great summer dish – light, cool, crisp – although I will admit, the kids preferred the asparagus doused in butter and parm.

1.      1 bunch of asparagus, tough ends trimmed
Asparagus with Sun-dried
Tomato Vinaigrette
2.      ½ c sun-dried tomatoes in oil, drained 
3.      2 T balsamic vinegar
4.      ¼ C shallots
5.      ¼ C capers, rinsed and drained
6.      ¼ C fresh parsley
7.      1/3 C red bell pepper
8.      1 T lemon juice
9.      ½ C olive oil, or more if needed
10.  Salt and pepper

Place ingredients #2-9 in a mini-food processor and pulse until chopped fine and mixed.  Add salt and paper to taste.

Blanch the asparagus in boiling water.  To blanch, boil salted water, place asparagus in the boiling water for 1-3 minutes until tender yet slightly crisp (not soggy).  Remove the asparagus from the boiling water and place in a bowl of ice water to stop the cooking. Drain the water and pat dry with paper towels.  Top with vinaigrette.

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