Ingredients
- 1/2 cup extra-virgin olive oil
- 1/2 tablespoons white-wine vinegar
- 1/2 cup finely chopped shallot
- 1/3 cup drained bottled capers, coarsely chopped
- A rounded 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 3 pounds asparagus (about 3 bunches), trimmed
- Equipment: a large collapsible steamer rack
Description
Asparagus With Shallot Caper Vinaigrette - The Huffington Post
Kitchen Daily
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter