Asparagus Vinaigrette

Name: Asparagus Vinaigrette
Prep time: 10 min
Total time: 10 min
Yield: about ½ cup (120 ml)
Cuisine: French Classic
Ingredients: 120 g Asparagus; 1/4 cup water (60 ml) Water; 2 Tbsp extra virgin olive oil (30 ml) Olive Oil; 1 tsp Dijon mustard (5 ml) Dijon Mustard; 1 tablespoon fresh lemon juice, or to taste Lemon Juice; pinch granulated sugar (1 g) Sugar; fine sea salt, pinch (1 g) Salt

Independent adaptation of a publicly published Michel Richard recipe. Not affiliated with, sponsored by, or endorsed by Michel Richard.

DRESSING · STEAMED ASPARAGUS & GREEN VEGETABLES

A dressing for steamed asparagus & green vegetables.

Michel Richard's asparagus vinaigrette for steamed asparagus.

On the jar

ASPARAGUS

Method: blend
Yield: about ½ cup
Ingredients: 7

Blender sauce. Cook from the recipe

Ratio

Water 60 mlOlive Oil 30 mlDijon Mustard 5 mlLemon Juice 15 ml

Ingredients

Asparagus120 g
Water1/4 cup water (60 ml)
Olive Oil2 Tbsp extra virgin olive oil (30 ml)
Dijon Mustard1 tsp Dijon mustard (5 ml)
Lemon Juice1 tablespoon fresh lemon juice, or to taste
Sugarpinch granulated sugar (1 g)
Saltfine sea salt, pinch (1 g)

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Asparagus Vinaigrette wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 7 stars · 4 national awards

Ginger-Honey Vinaigrette★★★ KITCHENOn the jar: GINGER-HONEY
Perfect Vinaigrette★ STARRED KITCHENOn the jar: PERFECT
Lemon-Mustard-Tarragon VinaigretteNATIONAL AWARD WINNEROn the jar: CITRUS-HONEY
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Michel Richard works in French-American / Washington DC at Citronelle; credentials include James Beard Best Chef: Mid-Atlantic 2007 (Citronelle).

Adapted from a Michel Richard recipe (Michel Richard / CBS The Dish (Happy in the Kitchen)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Michel Richard / CBS The Dish (Happy in the Kitchen) (published as “Asparagus Vinaigrette”). Full citation lives in Provenance.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Companion jar