TLC Cooking "Emeril's Asparagus Salad With Walnut Vinaigrette"

Emeril's Asparagus Salad with Walnut Vinaigrette

YIELD 4 servings

INGREDIENTS

1 pound	fresh asparagus
1 1/4 teaspoon	salt
3/4 cup	toasted, finely chopped walnuts
1 tablespoon	agave nectar
2 teaspoons	minced shallots
1 teaspoon	minced garlic
1/2 teaspoon	Dijon mustard
3 tablespoons	white wine vinegar
3 tablespoons	walnut oil
6 tablespoons	olive oil
1/4 teaspoon	fresh ground black pepper

PREPARATION:

Method

Trim the woody portion from the stems of the asparagus. In a large saucepan over high heat, add 1 cup of water and 1 teaspoon of the salt, and bring to a boil. Once boiling, add the asparagus and cook for 2 minutes. Immediately transfer asparagus to an ice bath; once cool, transfer to a paper towel-lined plate to drain any excess water.
Combine the walnuts, agave, shallots, garlic and mustard in a small bowl. Whisk to blend. Add the vinegar and then gradually whisk in the walnut oil and the olive oil. Season with remaining 1/4 teaspoon salt and the pepper.
Drizzle the vinaigrette over the asparagus and toss to evenly coat. Serve immediately.

This recipe appears in: Vegetable Side Dish

Learn how to create the perfect vegetable side dish with only a few simple ingredients in a few precious minutes.

If you're looking for a vegetable side dish, try this recipe for cole slaw from BBQ Pitmasters.