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Ingredientes
- 1 bn Fresh asparagus, steaned or possibly boiled
- 1 bot good quality salad oil or possibly extra virgin olive oil
- 1 bot wine vinegar, red, white or possibly champagne Salt and freshly grnd pepper
Direcciones
- Place asparagus on a platter and let cold to room temperature.
- Pass the oil, vinegar, salt and pepper around the table. Pour some oil
- (about 2 Tablespoons) and some vinegar (about 1 t) onto each plate. (Place a fork underneath the top of your plate, tilting the plate gently toward you, and pour the vinaigrette into the bottom of each plate.) Sprinkle with salt and pepper.
- Serve the asparagus. Pick up a piece of asparagus from the platter with your hands and stir the vinaigrette with it a little before popping the tip in your mouth. Continue stirring and eating till you get to the tougher bottom part of the stem. Start over with a new piece, adding more oil and vinegar as needed. Pass finger bowls or possibly damp towels after this entree!
- As written by the author, Kate Ratliffe.
- NOTES : Asparagus is a symbol of spring in Southwest France. Usually served with a sharp vinaigrette in Gascony.
