Asparagus with Oil and Vinegar: The Best Asparagus with Oil and Vinegar Recipe from Cook'n

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	Asparagus with Oil and Vinegar

Serves: 4

(Insalata di Asparagi)
Category: Asparagus
Makes 4 to 6 servings
As soon as the first locally grown spears appear in the spring, I prepare them this way and eat a big batch to satisfy the craving that has developed through the long winter. Turn the asparagus in the dressing while they are still warm so that they absorb the flavor.

   1 pound asparagus spears
   Salt
   1/4 cup extra-virgin olive oil
   1 to 2 tablespoons red wine vinegar
   Freshly ground black pepper

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Asparagus with Oil and Vinegar is from the Cook'n in Italy collection. Click here to get this CD or download the recipes right now!

1 Trim off the base of the asparagus at the point where the stem turns from white to green. Bring about 2 inches of water to a boil in a large skillet. Add the asparagus and salt to taste. Cook until the asparagus bend slightly when you lift them from the stem end, 4 to 8 minutes. Cooking time will depend on the thickness of the asparagus. Remove the asparagus with tongs. Drain on paper towels and pat them dry.

2 In a large shallow dish, combine the oil, vinegar, a pinch of salt, and a generous grind of pepper. Whisk with a fork until blended. Add the asparagus and turn them gently until coated. Serve warm or at room temperature.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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