Chef Christina Pirello
Asparagus Salad with Pine Nut Vinaigrette
Category
Side Dish
Author:
Chef Christina Pirello
Ingredients
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1½ pounds Asparagus, ends snapped and left whole
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2 tablespoons Extra Virgin Olive Oil
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2 cloves Organic Garlic, finely minced
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3 Shallots, finely minced
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Sea Salt, generous pinch
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2 tablespoons Balsamic Vinegar
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2 teaspoons Stoneground Mustard
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1 teaspoon Brown Rice Syrup
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½ Organic Lemon Juice, freshly squeezed
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4 tablespoons Pine Nuts, pan toasted
Pine Nut Vinaigrette
Directions
Place about 2 inches of spring or filtered water in a large, deep skillet and bring to a boil over medium heat.
Cook asparagus until fork tender, 2-3 minutes.
Drain well and arrange on a serving platter.
Pine Nut Vinaigrette
Combine oil, garlic, shallots, and salt in a small saucepan and cook over low heat for 3-4 minutes, to develop the flavor.
Remove from heat and whisk in vinegar, mustard, rice syrup, and lemon juice.
Adjust salt to taste.
Stir in pine nuts.
Generously spoon dressing over asparagus and serve the balance on the side.
Filed in:
Asparagus Salad with Pine Nut Vinaigrette,
Aspargus,
Balsamic Vinegar,
Chef Christina Pirello,
Garlic,
Lemon,
Pine Nuts,
Shallots,
Side Dish,
Stoneground Mustard