Asparagus With Lemon Grass And Shallot Vinaigrette Recipe

• 1 1/2 lb asparagus stalks
• 1/3 c. extra virgin olive oil
• 1/4 c. vegetable oil
• 3 1/2 Tbsp. red wine vinegar salt pepper
• 1 Tbsp. mustard, dijon
• 2 Tbsp. shallots, chopped
• 1 Tbsp. lemon grass, chopped

1. Peel the asparagus if necessary and cook the stalks in lightly salted water for 4 to 8 min, depending on the thickness, or possibly till fork tender but still hard.
2. Drain under cool water and set the stalks aside in serving dish.
3. Combine the remaining ingredients and whisk them vigorously.
4. Taste for seasoning and add in more vinegar or possibly salt and pepper if needed.
5. Pour the dressing over the asparagus and let it rest for at least 15 min before serving.
6. Serve at room temperature.

stalks, extra virgin olive oil, vegetable oil, red wine vinegar salt pepper, shallots, lemon grass

Taken from cookeatshare.com/recipes/asparagus-with-lemon-grass-and-shallot-vinaigrette-71176 (may not work)