| Yield | |
|---|---|
| Source | Kaiser Permanente |
| Prep time | 20 minutes |
| Yield | |
|---|---|
| Source | Kaiser Permanente |
| Prep time | 20 minutes |
| 1 | Asparagus (bunch, tough stems removed) | |
| 1 | Tablespoon | Red Wine Vinegar |
| 2 | Teaspoon | Dijon Mustard |
| 1 | Tablespoon | Shallot (chopped) |
| 1 | Tablespoon | Parsley (finely chopped) |
| 1⁄2 | Cup | Olive Oil |
| Dash | Salt | |
| Dash | Ground Black Pepper |
1.Put asparagus in a skillet and over with lightly salted cold water. Cover the skillet, bring to a boil, reduce heat, and simmer until tender. Fresh asparagus will be crisp-tender in 5 to 8 minutes.
2.Whisk the remaining ingredients together. Dress the asparagus with the vinaigrette while hot. Serve immediately.