As I promised here is another healthy Easter side dish you can prepare super fast, but fast doesn’t mean you are skimping on flavor. Yes, I love how the shaved parmesan pulls this dish together. Enjoy and Always Set the Table with Love. 💕
TIP: The vinaigrette will last for a week in he fridge. Put it in an air tight container.
Ground Mustard Champagne Vinaigrette
• 1/3 cup Champagne vinegar
• 2 tsp ground mustard
• 1 lemon, juiced
• 1 small shallot, finely diced
• 1 tsp honey
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/2 cup olive oil
Add all of the ingredients except the olive oil to a mixing bowl and whisk together. Slowly add the olive oil and whisk vigorously until the dressing is combined.
Drizzle over the asparagus, right before serving or toss the asparagus in the dressing top with shaved parmesan (optional)
• 1 bushel of asparagus or more based on how many you are serving.
• Salt and pepper to taste
1 Heat blanching water: Fill a medium saucepan halfway with lightly salted water. Bring to a boil.
2 Prep the asparagus: While the water is heating, prepare the asparagus. Rinse them thoroughly; break off any tough, white bottoms and discard.
Cut the spears into 1 to 2 inch sections, slicing the asparagus at a slight diagonal.
3 Blanch the asparagus: Add the asparagus to the boiling water and lower the heat slightly to maintain a simmer. Parboil the asparagus for exactly 2 minutes. Drain the hot water.
4 While the asparagus are still hot, toss them in a bowl with a generous amount of the Ground Mustard Champagne Vinaigrette or plate the asparagus on a pretty platter and drizzle the vinaigrette over it and shave parmesan over top.
Salt and pepper to taste. Serve warm or room temperature.