- 4
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Ingredients
- 2 tablespoons white wine vinegar
- 1/2 teaspoon Dijon mustard
- 3 tablespoons canola oil
- 3 tablespoons olive oil
- Salt and pepper
- 1 tablespoon fresh parsley -- minced
- 1 teaspoon fresh thyme -- minced
- 1 1/2 teaspoons fresh oregano -- minced
- 20 medium asparagus stalks (1-1/2 pounds) -- boiled or steamed,
- -- and chilled
Preparation
Step 1
In a small bowl whisk together the vinegar and mustard. Whisking constantly, slowly add the canola oil in a steady stream, then the olive oil. Season with salt and pepper to taste. Add the parsley, thyme, and oregano and whisk to comibne.
Arrange the asparagus on a platter. Spoon the dressing over the asparagus.