Crisp Asparagus with Herb Vinaigrette – Fustini's Oils & Vinegars
Crispy asparagus drizzled with herb-infused Meyer Lemon and 12-Year White Balsamic vinaigrette. Perfect side or light meal.
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Cooking tools:
- Colander
- Whisk
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Saucepan
- Skillet
- Stove
- Serving bowl
- Plate
Ingredients
- 2 pounds asparagus, trimmed and cut on the bias into 2-inch pieces
- 2 tablespoons Dijon mustard
- 3 tablespoons Fustini's Meyer Lemon olive oil
- 1 tablespoon Fustini's 12 Year White balsamic
- 1 small shallot, minced
- 1/4 cup chopped fresh basil, plus more for garnish
- 1/4 cup chopped fresh chive, plus more for garnish
- 1/4 cup chopped fresh cilantro, plus more for garnish
- 1/4 cup pine nuts, toasted or 1/3 cup walnuts, chopped
- 1/2 cup crumbled goat cheese
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