Asparagus With Lemon Grass And Shallot Vinaigrette Recipe


  • 1 1/2 lb asparagus stalks
  • 1/3 c. extra virgin olive oil
  • 1/4 c. vegetable oil
  • 3 1/2 Tbsp. red wine vinegar
  •     salt
  •     pepper
  • 1 Tbsp. mustard, dijon
  • 2 Tbsp. shallots, chopped
  • 1 Tbsp. lemon grass, chopped


Peel The Asparagus If Necessary And Cook The Stalks In Lightly Salted Water For 4 To 8 Min, Depending On The Thickness, Or Possibly Till Fork Tender But Still Hard. Drain Under…

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