Category
Salad
Servings
2
Author:
La Tourangelle
Ingredients
- 1/2 lb. (225g) fresh asparagus
- 2 tsp. red wine vinegar
-
3-4 Tbsp. roasted walnut oil
- Salt and black pepper, to taste
- Chopped, lightly toasted walnuts
Directions
- Cook the asparagus, covered, in a small amount of boiling water for 2 to 3 minutes, until crisp but tender. Drain and rinse with cold water.
- Meanwhile, whisk together the vinegar, oil, salt and pepper. To serve, drizzle this vinaigrette over the asparagus and garnish with the chopped walnuts.