Asparagus with Herb Vinaigrette
By Ro Morse
PADUCAH, KY - SuperValu Foods Recipe of the Week - Serves 4
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
Tiny pinch ground cayenne
1/4 teaspoon sweet paprika
3 tablespoons red wine vinegar
1/2 cup extra-virgin olive oil
1 tablespoon gresh chopped parsley
1 tablespoon chopped chives
1 tablespoon grated sweet onion
1 tablespoon chopped sweet pickles
1 tablespoon finely chopped red bell pepper
1 bunch fresh asparagus
4 hard-boiled eggs, sliced or crumbled
1 head Bibb lettuce or 2 hands-full baby spinach leaves
Combine salt, pepper, cayenne and paprika. Slowly add the vinegar and oil, alternating as you pour. Whisk together. Add the remaining ingredients except the asparagus and chill in a covered jar for at least two hours. Overnight is best. Clean asparagus, cutting off the tough ends. Either cut in one-inch pieces or serve whole spears on top of fresh spinach leaves or Bibb lettuce with sliced or crumbled hard-boiled eggs. Shake vinaigrette mixture and drizzle over the top of the asparagus, lettuce and eggs. WOW! This is a great combination!
If you don't have fresh asparagus, you can use canned asparagus, drain, gently rinse and use in the place of fresh asparagus.
This recipe is shared April 9-13, 2012
on NewsTALK 94.3 FM, AM 570 WKYX, AM 1560 WPAD,
AM 1450 WDXR, and AM 1320 WNGO.
Ro's recipes are sponsored by SuperValu Foods
on Jackson Street and on Lone Oak Road in Paducah, KY.
Check out more recipes online at: www.supervalupaducah.com