Asparagus with Lemon Grass & Shallot Vinaigrette
Submitted by cuddles1959
Asparagus with a lemongrass and shallot vinaigrette with Dijon mustard and red wine vinegar. A Southeast Asian-influenced make-ahead side dish served at room temperature.
YIELD
4 servingsPREP
20 minCOOK
10 minREADY
30 minLemongrass in a vinaigrette is not something you see often, and that’s exactly what makes this asparagus dish worth making. The citrusy, floral quality of fresh lemongrass cuts through the olive oil and vinegar in a way that’s different from lemon juice. It’s more fragrant and complex, without being sharp.
Minced shallots and Dijon mustard round the dressing out. The mustard acts as an emulsifier, helping the oil and vinegar bind into a cohesive vinaigrette rather than separating on the plate.
This is a room-temperature dish by design. The cooled asparagus is dressed and then left to rest for at least 15 minutes before serving, which lets the stalks absorb the vinaigrette rather than just being coated by it. The flavor improves noticeably in that rest period.
Peeling the lower third of thicker asparagus stalks is worth doing. It removes the fibrous outer layer and gives the whole spear the same tender texture from tip to base.
Chef Tips
- Mince the lemongrass very finely. Large pieces are fibrous and unpleasant to bite into. Use only the tender inner part of the lower stalk.
- Whisk the dressing vigorously after adding the mustard to get a proper emulsion. It should look uniform and slightly creamy, not oily.
- Cooking time depends on stalk thickness. Thin spears need 4 minutes; thick ones need up to 8. Fork-tender but still firm is the goal.
- This dish holds well for several hours at room temperature, making it a reliable choice for a buffet or potluck.
Ingredients
Directions
Peel the asparagus if necessary and cook the stalks in lightly salted water for 4 to 8 minutes, depending on the thickness, or until fork tender but still firm. Drain under cold water and set the stalks aside in serving dish.
Combine the remaining ingredients and whisk them vigorously. Taste for seasoning and add more vinegar or salt and pepper if needed. Pour the dressing over the asparagus and let it rest for at least 15 minutes before serving. Serve at room temperature.
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