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Blanched Asparagus With Sundried Tomato Vinaigrette
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Ingredients:
1-1/2 lbs. fresh asparagus spears, trimmed, blanched in salted water and cooled
1/4 cup seasoned rice vinegar
1 tsp. Dijon mustard
1 tsp. garlic, minced
Juice of 1 lemon
1/4 cup olive oil
1/4 cup fresh basil, minced
1/4 cup sundried tomatoes, softened and thinly sliced
Salt and pepper
Preparation:
In a medium bowl, combine vinegar, mustard and lemon juice. Whisk to blend. Add oil to emulsify. Add sundried tomatoes, basil, garlic and salt and pepper. Pour over blanched asparagus.
Yield: 4 servings
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