Tangy mustard, salty capers and a sprinkling of parsley pair perfectly together to liven up an otherwise dull plate of asparagus. Both vinaigrette and cooked asparagus can be made up to a day in advance and gently reheated just before serving.
Course Side Dishes
Prep Time 10minutes
Cook Time 10minutes
Total Time 20minutes
2bunchesasparagusbottom third of the stems removed
2Tablespoonsfresh parsley leaves
1Tablespoonapple cider vinegar
1/4teaspoonfresh cracked pepper
Bring a large pot of salted water to a boil and drop the asparagus in to blanch. Cook for about 4-8 minutes depending on their thickness. They should be tender when pierced with a fork, but still retain their bright colour.
Using a slotted spoon or tongs, remove asparagus and allow to cool in one layer on a tray or baking sheet. (I don't immerse in cold water as I value flavor over color.)
Finely chop capers and parsley, then add them to a small bowl. Add in vinegar, Dijon, olive oil and seasonings and mix to combine. Your vinaigrette is ready to go.
Arrange asparagus on a serving platter and drizzle the mustard vinaigrette over the top. Serve at once, with extra vinaigrette on the side.