Asparagus with Walnut Chive Vinaigrette–Gluten Free

Adapted from Gourmet

2 Tbsp Veleta Sherry Vinegar
1/2 tsp sugar
2 Tbsp J. Leblanc Walnut Oil
1/4 cup Vera Jane's Extra-Virgin Olive Oil
1/4 cup fresh chives, thinly sliced
Sea salt and freshly ground pepper to taste
4 lbs asparagus (white, green, or combination), trimmed
Parmigiano-Reggiano, grated

In a bowl, whisk together the vinegar, sugar, oils, chives, and salt and pepper. In a large, deep skillet of boiling salted water, cook asparagus for 3 to 7 minutes until crisp tender. Drain well and return it to the skillet. Pour the dressing over the asparagus, shaking the skillet to coat every piece. Serve on a platter and sprinkle with Parmigiano-Reggiano.

Makes 8 servings

Allergy Warning: Contains Milk

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