Asparagus with Shallot Vinaigrette | Williams Sonoma
Asparagus with Shallot Vinaigrette When fresh spring produce comes into season, simple preparations are the best because they allow the delicate flavors to
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.williams-sonoma.com.
Ingredients
- 2 shallots, minced
- 1/4 cup (2 fl. oz./60 ml) white wine vinegar
- 1 1/2 lb. (750 g) asparagus, ends trimmed on the diagonal
- 2 tsp. Dijon mustard
- 1/2 cup (4 fl. oz./125 ml) extra-virgin olive oil
- Kosher salt and freshly ground pepper
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