Asparagus with Shallot Caper Vinaigrette
Provided by: Alexis Touchet
The key to cooking asparagus is to stop when they are just tender but still have a crisp bite. This silky dressing studded with capers and shallot really brings out their flavor.
- Whisk together oil, vinegar, shallot, capers, salt, and pepper in a bowl until combined well.
- Steam asparagus in rack set in a wide pot over boiling water, covered, until just tender, 5 to 6 minutes. Transfer asparagus to a platter and spoon with vinaigrette. Serve warm or at room temperature.
- Make ahead: Vinaigrette can be made 1 day ahead and kept refrigerated. Let stand at room temperature 1 hour, then whisk before using.