Name: Asparagus with Balsamic Vinaigrette

Ingredients:

• 2 pounds asparagus stalks, washed and trimmed (Mixing green and white makes a beautiful presentation!)
• 3 tablespoons good-quality aged balsamic vinegar
• 2 tablespoons minced red onion
• 2 tablespoons extra-virgin olive oil
• 1 clove garlic, minced
• 1/4 teaspoon coarsely ground black pepper
• Coarse salt to taste

Instructions:

• Blanch the asparagus in lightly salted boiling water for about 3 minutes or until crisp-tender; do not overcook.
• Remove from heat and refresh under cold water; drain well.
• Arrange asparagus on serving platter or individual serving plates.
• In a bowl or jar, whisk together balsamic vinegar, red onion, olive oil, garlic, and pepper.
• Spoon the vinaigrette over the asparagus, allowing a little to puddle on either side.
• Sprinkle lightly with coarse salt

Comments: 5/30/10 - used 1/2 tsp powdered garlic instead of fresh
9/4/2016 - Made a half-recipe with yellow onion rather than red onion. Steamed the asparagus, instead of blanching, for more than 6 minutes.
5/22/2018 - I steamed 1.1 pounds of green asparagus for 6 minutes and probably used more than 2 tablespoons of red onion.
5/22/2018 - I actually blanched the asparagus, after cutting them in half. I substituted minced onion from a bottle and 1 teaspoon of garlic powder. I omitted the salt or salt substitute. The vinaigrette was very thick.
5/14/2023 - I boiled the asparagus for about 3 minutes, and then rinsed it under cold water. I used 2 tablespoons of vinegar, 1 teaspoon of garlic powder, and no pepper.
4/20/2025 - I served this as a salad. I blanched about 1.5 pounds the previous evening and stored it in the refrigerator overnight. The next morning it looked a little limp. I blanched the remaining 1/2 pound the next morning. I did not include red onion in the marinade. I left the marinade in the refrigerator overnight and it coagulated so I threw it out.

Source: http://whatscookingamerica.net/Vegetables/AsparagusBalsamic.htm

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