Holidays | Vegetables

Asparagus Vinaigrette with Lemon Infused Extra Virgin Olive Oil, Fresh Herbs and Parmesan



Time: 20 minutes
  • Trim and peel the asparagus about ½ way up each stalk.
  • Pour a drizzle of olive oil into a pan, heat over medium heat and sauté the onions until they soften.
  • Add the asparagus and sauté for a minute. Cover the pan and adjust the heat to low. Cook for 5 minutes.
  • Prepare the vinaigrette by whisking the lemon olive oil with the balsamic until they emulsify.
  • Plate the asparagus and onions. Dress with the vinaigrette, salt and pepper to taste.
  • Sprinkle the herbs over, then the curls of Parmesan.
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