Asparagus with Shallot Caper Vinaigrette

I’m a girl in a rush. There are important things to be done in my life – like re-watching D.A. endlessly, walking the mutt, doing my nails (I’m rocking Kook-A-Mango right now), trying to track down Ben on the phone hoping he has service so I can yap at him for even just a few minutes a day (dang, going back to long distance relationships BLOWS!) and eating. I like eating. A lot.

Somedays standing over a stove endlessly just isn’t in the cards or I’d rather be doing some baking – so working through the cooking aspect of things must be done quickly so better, sweeter things can be created.

But this. THIS is one dish that is quick and superiorly simple. With shallots and capers it totally fancies the whole thing up and makes this dish wonderfully light and absolutely full of flavor. Never before have a simple sauce blown me away like this.

Here it goes. Are you ready for this?

Rough chop 2 or 3 shallots.

Resource yourself 1/3 cup drained capers.

Zest off 1 teaspoon lemon zest, 1 tablespoon lemon juice, 1/4 teaspoon salt and pepper and toss it all into a food processor.

Pour in 1/2 cup extra virgin olive oil and

1 tablespoon of red wine vinegar. Close ‘er up and hit frappe! Pulse until everything looks like it’s been minced.

Steam two bundles of asparagus and top with this vinaigrette. It will have you seeing stars! And if you’re not into asparagus. This makes a killer cracker or bread topping. Appetizer dip anyone?

Not gonna lie, I made too much asparagus and have been eating the cold leftovers of this for a couple days.

It would make a splendid cold pasta salad for summer. *GASP* No one use that recipe, it’s MINE!!

Yield: 8

Asparagus with Shallot and Caper Vinaigrette

Ingredients:

½ cup Olive Oil

1 Tbsp Red Wine Vinegar

½ cup Shallots, roughly chopped

⅓ cup Capers, drained

¼ tsp Salt

½ tsp Pepper

1 Tbsp Lemon Juice

1 tsp Lemon Zest

2 bunches Asparagus, trimmed


Directions:

In food processor combine all ingredients, except asparagus. Pulse ingredients together until uniformly combined and mixed together. About 7 pulses.

Don’t mix until completely smooth, but small pieces are formed.


In a pan with a steamer basket, heat 2/3 cup water until boiling and add in asparagus spears into the steamer basked. Steam until tender, about 7 minutes. Plate and top with prepared vinegarette.