Monday, May 18, 2015

Asparagus with Vinaigrette

1 bunch asparagus
1/2 onion, sliced
1 egg, hard boiled and chopped 
1 TBS olive oil
1/4 tsp. course ground salt
1-2 TBS basil, chiffonade

Vinaigrette:
1 TBS red wine or rice wine
1/2 tsp. Dijon mustard
1 garlic clove, minced
Dash of salt

Toss onions and asparagus with oil. Sprinkle with course salt. Can grill in a grill pan over medium high heat for about 5 minutes, stirring occasionally. Or place on a baking sheet and bake 15 minutes at 400 degrees.

Mix vinaigrette. Place asparagus and onions on a serving platter and pour vinaigrette over. Top with egg and basil.



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