Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

May 2018

Asparagus Recipes

Beans and Grains Recipes

 Baguio Beans Toss

Baguio Beans Toss Recipe
An appetizing mi ture of beans and bacon bits-a perfect siding for meat dishes. 250 g. Baguio...

read more

Asparagus with Lemon Grass Shallot Vinaigrette Recipe

Asparagus with Lemon Grass Shallot Vinaigrette recipe and other asparagus recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Asparagus with Lemon Grass Shallot Vinaigrette recipe  PDF


1 1/2 lb Asparagus stalks
1/3 c Olive oil
1/4 c Vegetable oil
3 1/2 T Red wine vinegar
Salt Pepper 1 T Mustard, Dijon
2 T Shallots minced
1 T Lemon grass minced
Peel the asparagus if necessary and cook the stalks in lightly salted water for 4 to 8 minutes, depending on the thickness, or until fork tender but still firm. Drain under cold water and set the stalks aside in serving dish. Combine the remaining ingredients and whisk them vigorously. Taste for seasoning and add more vinegar or salt and pepper if needed. Pour the dressing over the asparagus and let it rest for at least 15 minutes before serving. Serve at room temperature.

Asparagus with Lemon Grass Shallot Vinaigrette recipe and other asparagus recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
256 people have voted
Last Reviewed on 2018-05-22



Tuesday, May 22 2018 Download & Print Asparagus with Lemon Grass Shallot Vinaigrette recipe  PDF   Asparagus recipes RSS   Thumsb up

2018 Best Cooking Recipes

New Recipes

Limelight Cheesecake

New Cooking Recipes

Chicken and Salsa Verde Panini
Chicken and Salsa Verde Panini Recipe


7 Green olives, coarsely Chopped 1 sm Garlic clove, peeled and Coarsely chopped 2 tb Drained capers Grated zest (yellow part of Peel) of 1 lemon 3 tb Olive oil 4 tb Lemon juice Pinch salt Freshly ground black pepper To taste 2 Skinless, boneless roasted Chicken breast halves, Thinly sliced 4 Round or oblong sandwich Rolls, split in halves 1. On a chopping board, combine the green olives, garlic, capers and lemon zest. Chop finely. (Or combine and chop in a food processor.) Transfer to a bowl. In a small jar combine the olive oil and lemon juice shake until combined ...

Cooking Magazines: Panini Recipes » May 2018   Panini recipes RSS   Thumsb up

Dish Of The Day

Oatmeal Chocolate Chunk Cookies

Oatmeal Chocolate Chunk Cookies Recipe
1 c Golden crisco shortening 1 c Lightly packed brown sugar 1/2 c Granulated sugar 2 Eggs 2 1/2...
read more

Category: » Cookie Recipes

View more dishes

>