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    Asparagus with Vin Santo Vinaigrette View Edit

    Servings: Not specified

    Directions

    In a small saucepan over medium heat, reduce the vin santo to 1/3 cup, about 10 minutes.

    In a small bowl, combine the reduced vin santo, lemon juice, mustard, salt, and pepper. Whisk to combine, making sure the mustard is fully dissolved. While whisking slowly drizzle in the olive oil.

    Bring a large pot of salted water to a boil over high heat. Add the asparagus. Cook until just tender, about 3 minutes. Transfer the asparagus to a bowl filled with ice water and let cool, about 3 minutes. Remove from water and pat dry with paper towels.

    Place the lettuce leaves on a serving platter and top with the asparagus, then the slices of hard boiled egg and chopped almonds. Drizzle the entire platter with the vinaigrette. Serve immediately.

    Ingredients
    • 1 1/2 cups vin santo (about 375 milliliters)
    • (Tuscan wine made from semi-dried grapes.)
    • 1 tablespoon lemon juice
    • 1 tablespoon Dijon mustard
    • 1/4 teaspoon kosher salt
    • 1/4 teaspoon freshly ground black pepper
    • 1/3 cup extra-virgin olive oil
    • 1 bunch asparagus, bottom ends trimmed
    • 6 leaves of Bibb lettuce
    • 1 hard boiled egg, sliced
    • 1/4 cup chopped toasted almonds

    Parsed from recipe text (no separate ingredient records).
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