Green Asparagus with Shallots Vinaigrette Recipe

A restaurant-worthy starter or side dish ready in under 15 minutes. Blanched green asparagus dressed in a honey-Dijon vinaigrette with shallots: elegant, effortless, and endlessly versatile.

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Rinse 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. 2Bring 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. 3Transfer 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. 4In a small bowl, whisk together the olive oil, sherry vinegar, Dijon mustard, honey, salt, and white pepper until emulsified.
5. 5Stir in the finely minced shallots.
6. 6Arrange the asparagus on a serving platter and spoon the vinaigrette over the center. Serve immediately.