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Asparagus with Vinaigrette

This recipe comes from the the Bitchin Kitchen web site which is run by Faith Heinauer. This is what she said in describing Bitchin Kitchen:

" I grew up in a household that loved not only food, but also the creative process of cooking and entertaining. My father is a professional chef and my mother was a former pastry chef. After earning my degree in hotel and restaurant management, I joined my father's catering business and started teaching cooking classes. Growing up in the restaurant scene offers a lot of culinary observations; add my knack for experimenting in the kitchen, and you've got my collection of recipes and tricks of the trade. So, if you want to talk food, get a great recipe or hear the latest culinary scoop, you're at the right place!"

"A delicious seasonal salad that is fresh, attractive and super-quick to prepare".


1 pound asparagus
1/2 shallot, minced finely
1 Tablespoon Champagne vinegar
1 Tablespoon fresh lemon juice
1 Tablespoon olive oil
salt and pepper
fresh Parmesan cheese

  • Bring a pot of salted water to a boil.
  • Prepare an ice bath by filling a large bowl halfway with ice and cold water (this preserves the green color and stops the asparagus from continuing to cook).
  • Snap off the tough part of each stem and place in the pot. Parboil for exactly two minutes.
  • In a small bowl, whisk together the shallot, vinegar, lemon juice, olive oil, salt and pepper.
  • Arrange cooled asparagus on a plate and lightly drizzle with the vinaigrette.
  • With a vegetable peeler, shave curls of Parmesan cheese over each salad.

Servse 4