Asparagus Vinaigrette 3 Recipe

  • Serves: 6 to 8
  • 3 pounds fresh asparagus
  • 1/4 cup vegetable oil
  • 2 tablespoons cider vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Salt
  • 1 teaspoon paprika
  • 1/2 teaspoon dry mustard
  • 2 sweet gherkins, chopped
  • 1/2 clove garlic, finely minced
  • 1/4 teaspoon basil
  • 1/8 teaspoon freshly ground pepper
  • 1 hard-boiled egg, chopped (garnish)
Cook the asparagus, until firm, in salted water. Drain and lay flat in shallow baking dish. Combine all other ingredients (except chopped egg) and pour over asparagus. Refrigerate several hours, turning asparagus several times. Arrange on platter and sprinkle with chopped egg.
Similar Recipes
Asparagus with Lemon Zest and Vinaigrette
sesame seeds
dried mustard
Asparagus Vinaigrette
fresh asparagus
fresh lemon juice
salt and pepper
Tarragon Dijon Vinaigrette
olive oil
kosher salt
fresh ground black pepper
fresh tarragon
white balsamic vinegar

Asparagus Vinaigrette 3 Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
© Copyright 2022 Tecstra Systems, All Rights Reserved,