Aspargos verdes com vinagrete de chalotas

Ingredientes

• 1 pound fresh green asparagus (450 g)
• 3 tablespoons finely minced shallots (30 g)
• 6 tablespoons extra virgin olive oil (90 ml)
• 2 tablespoons sherry vinegar (30 ml)
• 1 teaspoon Dijon mustard (5 g)
• 1 tablespoon honey (20 g)
• Coarse sea salt
• Freshly ground white pepper

Modo de preparo

1. 1

   Rinse the asparagus under cold running water. If you like, peel the lower part of the stalks with a vegetable peeler — this is optional but gives them a more refined look. Cut or snap off the woody ends, about 1 to 2 inches (2.5 to 5 cm) from the bottom.

2. 2

   Bring a large pot of salted water to a rolling boil. Add the asparagus and blanch for 45 seconds to 1 minute, until bright green and just tender.

3. 3

   Transfer immediately to a bowl filled with ice water. Let cool for 3 to 5 minutes. Drain carefully in a colander, handling the tips gently.

4. 4

   In a small bowl, whisk together the olive oil, sherry vinegar, Dijon mustard, honey, salt, and white pepper until emulsified.

5. 5

   Stir in the finely minced shallots.

6. 6

   Arrange the asparagus on a serving platter and spoon the vinaigrette over the center. Serve immediately.