Emeril's Asparagus Salad with Vinaigrette
This Recipe is courtesy of Emeril Lagasse...I love this recipe..
1/4 cup white vinegar
1 tablespoon minced shallot
2 teaspoons Dijon mustard
3/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 cup vegetable oil
1/4 cup walnut oil
2 pounds asparagus, trimmed and steamed until just tender
1/3 cup toasted, chopped walnuts
1 tablespoon chopped fresh parsley leaves
Salt and freshly ground black pepper
- In a large bowl whisk together the vinegar, shallot, mustard, salt and pepper. While continuing to whisk, add the vegetable oil in a very thin stream, whisking constantly. Whisk in the walnut oil.
- Place asparagus on platter and pour dressing over asparagus. Garnish with walnuts and parsley. Taste and adjust seasoning if necessary. Serve immediately.