Asparagus in parchment with fresh herb vinaigrette

Steam-roasted asparagus with fresh herb vinaigrette

Adapted from “Stir: Mixing It Up in the Italian Tradition”by Barbara Lynch, yet another book on my shelf that shows lots of promise, but hasn’t come out to play often.

Ingredients

1 bunch asparagus, tough ends snapped off

½ cup olive oil, divided

1 shallot, finely chopped

1 tablespoon Dijon mustard

2 teaspoons white wine vinegar (tarragon vinegar works nicely)

¼ cup chopped mixed fresh herbs, such as parsley, chives, tarragon and chervil

Method

Line a baking sheet with a piece of parchment big enough to encase the asparagus. Lay the spears on the parchment and toss with ¼ cup olive oil, some sea salt and cracked fresh pepper. Fold parchment over asparagus and fold up each end to seal. Bake in preheated 350 degree oven for 12 to 16 minutes, depending on thickness.

Combine shallot, mustard and vinegar in a small bowl. Whisk in remaining olive oil (this is one time the light-tasting olive oil works OK). Drizzle mixture over warm asparagus and serve.

Rating: Quite nice way to cook asparagus. Tender crisp with a tangy contrasting sauce (which also tasted good tossed with some of the roasted potatoes we served alongside). Very fast, very repeatable. The bundles could be assembled in advance and then popped into the oven at the last minute, and the vinaigrette could be made earlier in the day as well.