ASPARAGUS with CAPER VINAIGRETTE

This is another of our favorite go-to vegetable side dishes for any occasion. It comes together in just minutes, making it a perfect addition to any dinner party buffet, or a regular mid-week meal.

The Dijon mustard and capers each offer their own slightly piquant flavors, enlivening the earthiness of the asparagus. Adding the citrus-especially the orange zest-is always a welcomed unexpected finish.

This is one of those sides that is fabulous served warm, at room temperature, or chilled and served as a cool summer salad. Check out our other Vinaigrette Varieties to explore other combinations for vegetables, potatoes, and pastas.

Asparagus with Caper Vinaigrette

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Prep Time 30 minutes mins

Total Time 30 minutes mins

Course Side Dish

Cuisine American, Mediterranean

Servings 4

Ingredients

  

1x2x3x

Caper Vinaigrette

• 2 Tbsp Lemon Juice
• 2 Teaspoons Dijon Mustard
• 6 Tbsp Olive Oil
• 1 Teaspoon Garlic Minced or Finely Chopped
• 1 Teaspoon Shallot Finely Chopped
• 1 Tbsp Capers Roughly Chopped
• Salt & Pepper To Taste

Asparagus

• 2 Bunches Asparagus Approx. 10 in each bunch
• Water for Blanching
• 1 Citrus Zest Lemon or Orange at the finish for topping

Instructions

 

Caper Vinaigrette

• Place Lemon Juice and Dijon Mustard in a bowl. Using a wire whisk mix them together to thoroughly combine.
• Slowly drizzle in the Olive Oil while continuing to whisk. Doing this slowly will help emulsify the oil and acid components. 
• Add the Garlic, Shallots, Capers and combine. Add a dash of salt and pepper to taste.

  **(If you don’t like the harshness of shallots, you can place them in a small dish with some extra lemon juice or vinegar for 5-10 minutes. Strain them and then add to the vinaigrette. This will soften and mellow the flavor.)

Asparagus

• Trim off the hard ends of the Asparagus (about 1-1 1/2 inches off the ends). Wash thoroughly.
• In a large deep skillet or wide bottom pot, add enough water to be about 2-3 inches deep. Bring to a boil.
• When water reaches a boil, add the Asparagus. When the water comes back to a boil, cook for just 2 minutes. Carefully remove the pot from the heat. Using tongs, take out the asparagus and place on a serving plate.
• While the Asparagus is warm, drizzle with the Caper Vinaigrette. Add additional Citrus zest to garnish.

  *This is great served right away, or within an hour or so at room temperature. If serving cold, keep the asparagus chilled separately, adding the vinaigrette just before serving.

Notes

1. See our post on Classic French Vinaigrette & Varieties to get the base recipe for this vinaigrette, as well as many other variations to try. 

2. Other uses for Vinaigrettes:

• Dress other vegetables like Broccolini, Green Beans, Peas, Cauliflower, Zucchini, Squash, or Sliced Tomatoes. It’s also great as a dressing for Coleslaw!
• Dress warm Fingerling or Cubed Potatoes, Sweet Potatoes, Cooked Rice, Orzo, Cous Cous, Quinoa, or your favorite Pasta.  
• Use as a dressing for a Bean Salad using White Beans, Kidney Beans, Black Beans, etc.
• *Add freshly chopped parsley, chives, or cilantro for something bright and fresh. Spoon over roasted Fish, Chicken, or Shrimp. The possibilities are endless. Enjoy! 

Keyword asparagus, easy side dishes

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