The Culinary Works

How happy was I to see asparagus at my local farmer’s market a couple of weekends ago?  Just makes me happy to think Spring is truly here and of the shift in eating that it seems to bring for me – from those winter comfort foods to more light and lively fare.  I look forward to visiting the market every week to see what has cropped up in season and then draw my inspiration.

Here is one of my favorite asparagus recipes – Asparagus with Vin Santo Vinaigrette.  Vin Santo is a sweet Italian dessert wine but you may substitute any sweet dessert wine or even a medium dry sherry if you can not find Vin Santo.

• 1 ½ cups Vin Santo
• 1 tbs lemon juice
• 1 tbs Dijon mustard
• ¼ tsp kosher salt
• ¼ tsp freshly ground black pepper
• 1/3 cup extra virgin olive oil
• 1 bunch asparagus, bottom ends trimmed
• 6 leaves Bibb lettuce
• 1 hard boiled egg, sliced
• ¼ cup chopped toasted almonds

Directions:

In small saucepan over medium heat, reduce Vin Santo to 1/3 cup, about 10 minutes.

In small bowl, combine the reduced Vin Santo, lemon juice, mustard, salt and pepper.  Whisk to combine, making sure mustard is dissolved.  While whisking slowly drizzle in the olive oil.

Bring large pot of slated water to a boil.  Add asparagus.  Cook until tender, about 3 minutes.  Transfer the asparagus to a bowl filled with ice water and cool for 3 minutes.  Remove from water and pat dry with paper towels.

Place lettuces leaves on serving platter.  Top with asparagus, the slices of hard boiled egg and chopped almonds.  Drizzle platter with vinaigrette.  Bon appétit!