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Recipe of June: White Asparagus with Tomato Vinaigrette

Surprise your diners with this appetizer of asparagus with hot tomato vinaigrette that we bring you this month. A very easy recipe to make that will give a fine touch to your starter.

This recipe is for 2 to 3 people. You only need very basic ingredients:

Start by peeling the asparagus carefully, making sure to remove the first layer completely. Then, cut the last 3 cms. of the stem away, as it is usually too hard to cook. Reserve for later.

Chop the onions along with the garlic in small cubes and add them in a small pot with the two tablespoon of olive oil. Stir everything over low heat and leave it for about 5 minutes or until the onion is soft. Add salt and black pepper to taste while increasing cooking to medium heat. Next, add the apple cider vinegar, coconut sugar, chopped tomatoes and stir for a few seconds, letting the mixture to boil a bit for a couple of minutes. You can add a bit of water if it looks too thick. Let it boil slowly for extra few minutes. Finally, add the herbs, a pinch of lemon juice and turn the heat off.

You can adjust the level of sourness or sweetness by adding apple cider vinegar or coconut sugar to taste.

Let's jump to the asparagus! Very easy: just put them to boil for 3 minutes, adding at least 6 teaspoon of salt to the water to let the asparagus absorb as much as possible.  The asparagus must be crunchy so be careful to not over boil them.

Finally, serve and decorate as you wish. We suggest accompanying this entry with a refreshing Chardonnay, totally ad-hoc for summer evenings!

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