Vegetables

Asparagus Vinaigrette with Lemon, Fresh Herbs and Parmesan

Elegant spring asparagus elevated with A L'Olivier lemon-infused olive oil, Villa Manodori balsamic vinegar, fresh herbs, and delicate Parmesan shavings. A sophisticated vegetable dish that transforms simple ingredients into gourmet perfection.

Ingredients:

1 bunch of green asparagus
4 small spring onions, sliced
2 tablespoons A L'Olivier A L'oliver Extra Virgin Olive Oil 1/4 L (unit) 6/500 ML
1/3 cup A L'Olivier Lemon Infused Extra Virgin Olive Oil, 1/250 ML, 1/250 ML
2 tablespoons Villa Manodori Organic Balsalmic 1/250 ML
1 sprig of mint finely chopped
1 sprig of parsley finely chopped
1 sprig of basil finely chopped
A few Parmesan shavings
Fleur de sel to taste Esprit du Sel Fleur de Sel, 1/5.64 OZ
Cracked black pepper to taste

Preparation:

Time: 20 minutes

Yield: 4 SERVINGS

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.

Asparagus Vinaigrette with Lemon, Fresh Herbs and Parmesan

Ingredients:

Preparation:

DeMedici: From Our Pantry to Yours