Asparagus Walnut Salad

I liked this idea because it was simple, it would be something to have as a side if you were already spending time on the main dish, but want to dress up your vegetable side a bit. The flavor was a little vinegar-y for me, but I think the way they looked on the plate made up for it.

I have walnut oil that I used before (you can check it out here, it was actually used in the first Vegetarian and Cooking blog post) but I think you could easily substitute vegetable or olive oil though.

This recipe is from Emeril.

-1 bunch asparagus
-1/4 cup white wine vinegar
-1 tablespoon minced shallot
-2 teaspoons Dijon mustard
-3/4 teaspoons salt
-1/2 teaspoon freshly ground black pepper
-1/2 cup vegetable oil
-1/4 cup walnut oil
-salt and pepper
-1/3 cup toasted, chopped walnuts

Steam your asparagus until it is cooked. Whisk together all the ingredients, stir in the walnuts last.
Plate the asparagus, drizzle the sauce over it.

I would have used a little less vinegar, this had too much of an acidic taste. But it was easy to make, there was really only one step.


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