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Categories:
salt extra virgin extra virgin olive oil shallot mustard sherry vinegar extra virgin extra virgin olive oil shallots aged Gouda chervil sprigs
Viewed: 16 - Published at: 8 years agoIngredients
- 2 lb asparagus Kosher salt
- 2 Tbsp. extra virgin extra virgin olive oil Freshly grnd black pepper
- 1/4 tsp chopped shallot
- 1/2 tsp Dijon mustard
- 1 Tbsp. sherry vinegar
- 1/4 c. extra virgin extra virgin olive oil Kosher salt and freshly grnd black pepper
- 1 Tbsp. chopped shallots
- 2 ounce aged Gouda, sliced paper-thin
- 1/4 c. chervil sprigs
Method
- 1.
- Preheat the oven to 400 degrees F.
- 2.
- If the asparagus are large, snap the fibrous portion off the root end of the stems, then peel the remaining stem.
- If the asparagus are pencil-thin, simply snap off the ends.
- 3.
- Bring a large pot of water to a boil.
- Prepare a large bowl of ice water.
- Season the boiling water generously with salt, add in the asparagus, and cook till bright green and tender (the time will depend on the thickness of the asparagus).
- Plunge the asparagus into the ice water to stop the cooking.
- Drain thoroughly.
- 4.
- Toss the asparagus with the extra virgin olive oil and season with salt and pepper.
- Arrange on a sheet pan in a single layer.
- Roast till warm, 4 to 5 min.
- 5.
- Meanwhile, make the vinaigrette: Whisk the shallot, mustard, and sherry vinegar together in a small bowl.
- Continue whisking while you add in the extra virgin olive oil in a smooth, steady stream till thoroughly incorporated.
- Season with salt and pepper.
- 6.
- Remove the asparagus from the oven and toss with the vinaigrette and the I Tbsp.
- shallots.
- Divide among four warmed plates.
- Arrange the cheese on and around the asparagus, sprinkle with the chervil sprigs, and serve.
- Makes 4 appetizer servings
