 |
|
ASPARAGUS
WITH BLACK OLIVE/CAPER VINAIGRETTE
1 lb asparagus, steamed or
poached, then immediately place in ice water, remove when
cool and drain.
Vinaigrette:
1 ½ t chopped shallots
1T olive oil
Saute til soft then add
1 T chopped capers
1 T pitted and chopped dry cure black olives
2 T balsamic vinegar
¼ C olive oil
If serving hot, then make the dressing and omit the ice
water, if room temp then dress the asparagus platter at
serving time. |
|
 |
