Asparagus with Raspberry and Shallot Vinaigrette

posted: 06/30/10
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Asparagus with Raspberry and Shallot Vinaigrette


  • 2 pounds/1 kg asparagus (about 2 bunches)
  • Salt and freshly ground black pepper
  • 1/2 cup/100 ml raspberry vinegar
  • 2 small shallots, cut into thin rings
  • 1/3 cup/55 ml grapeseed oil
  • 1 tablespoon/15 ml olive oil
  • 1 tablespoon/about 3 g chopped fresh flat-leaf parsley


  1. Bring a large frying pan of water to a boil. Trim the woody portion from the asparagus and place the asparagus into the boiling water. Sprinkle with salt. Cook for 2 minutes, or until the asparagus is crisp-tender. Drain.
  2. Submerge the asparagus in a large bowl of ice cold water to cool completely. Strain and dry the asparagus with paper towels. In a small saucepan, combine the vinegar and shallots and bring to a simmer over medium heat. Remove the saucepan from the heat and allow to cool.
  3. Strain the shallots from the vinegar and pour the vinegar into a large bowl. Reserve the shallots. Slowly add the grapeseed oil and olive oil to the vinegar, whisking constantly to blend. Whisk in the parsley.
  4. Season the vinaigrette to taste with salt and pepper. Arrange the asparagus on plates and pour the vinaigrette over the asparagus. Garnish with the reserved shallots and serve.
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