Recipes
Asparagus with Raspberry Vinaigrette
Source: Recipe variation from Better Homes and Gardens, Salads & Appetizers, Meredith Publishing Group, 1996
Servings: Makes 6 servings
- Ingredients:
- 30 spinach leaves (about 3 cups)
- 30 asparagus spears, trimmed to 4½ inches
- 1 10-ounce package frozen raspberries, thawed and drained. (save juice)
- 1/2 cup olive oil
- ¾ cup whipping cream
- 2 tbsp. vinegar
- 1/4 tsp. salt
- 1/8 tsp. pepper
- Snipped fresh chives
- Fresh raspberries (optional)
- Cracked black pepper (optional)
Instructions:
Wash and stem the spinach, then pat dry. Set aside.
In a Dutch oven, bring about 1 inch of water to a boil. Add the asparagus spears; cover and cook for 3 to 4 minutes or until the asparagus is crisp-tender. Place the asparagus in a colander and rinse with cold water. Set aside.
Place the raspberries in a blender container or food processor bowl. Cover and puree the berries. Strain the puree through a fine sieve into a bowl, discarding the seeds. Wash the blender container or food processor bowl.
Place the olive oil, whipping cream, vinegar, salt and pepper into the blender container or food processor bowl. Cover and blend or process until combined. Blend in the raspberry puree.
To serve: Arrange 5 spinach leaves on each of 6 plates. Arrange 5 asparagus spears on top of each bed of spinach. Pour about 2 tablespoons of the raspberry vinaigrette mixture over the center of each serving. Garnish with snipped chives and fresh raspberries and cracked pepper, if desired. Store any leftover dressing in the refrigerator up to 7 days.
This recipe makes about ¾ cup extra vinaigrette dressing, enough to dress any extra ingredients you might add to the recipe. For example, you might add red onion rings, cooked chicken, cubed melon, pea pods or orange segments. As an alternative, you might like to save any leftover dressing to dress a fruit salad.
Shenandoah Growers suggests:
Use homemade tarragon vinegar instead of regular vinegar.
Make raspberry vinaigrette in advance and refrigerate for the flavors to become full bodied.