Ingredients

  • Prepare the vinaigrette with the following proportions :
  • 250 ml (1 cup) of salad's oil
  • 80 ml (1/3 cup) of white vinegar
  • 5 ml (1 teaspoon) of dry mustard
  • Salt and pepper
  • Herbs
  • Parsley
  • Finely chopped shallots
  • Fresh garlic or garlic powder (optional)
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Preparation

  • Mix dry mustard and other seasonings in vinegar. Add oil lastly and whip.
  • Cook asparagus, cool down and let it whole. pour vinegar preparation over asparagus and let in the refridgerator for aproximatively 10 minutes before serving.
  • The remaining of this vinaigrette can be kept many days fresh.

Chef's notes

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