Local Asparagus Tossed with a Sigona’s Olive Oil & Balsamic Vinaigrette
Simple, easy and, if I may, elegant. Asparagus cooks in a flash, so prepare this dish just as dinner is about ready.
Even going back to Rome, the Emperor Augustus is said to have dispatched orders “to be done in less time than it takes to cook asparagus.”
Local Asparagus Tossed with a Sigona’s Olive Oil & Balsamic Vinaigrette
Simple, easy and, if I may, elegant. Asparagus cooks in a flash, so prepare this dish just as dinner is about ready. Even going back to Rome, the Emperor Augustus is said to have dispatched orders “to be done in less time than it takes to cook asparagus.”
Ingredients
Ingredients:
- 1 bunch locally grown asparagus ends trimmed and discarded
- 2 Tbsp Sigona’s Fresh Press extra virgin olive oil Mix it up: try our Herbes de Provence olive oil
- 2 Tbsp Sigona's 12-year aged condimento tradizionale balsamic
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
Cook the asparagus one of two ways:
- Option 1: Place the asparagus in a steamer basket over boiling water. Cover and steam about 3 minutes or until the spears are bright green and tender, yet crisp.
- Option 2: In a large skillet, bring about 2 inches of salted water to a boil. Add asparagus to the pot in one layer and cook until tender-crisp, about 5 minutes. Drain.
- Meanwhile, in a large bowl whisk together the balsamic, mustard, salt and pepper. Drizzle in the oil and whisk until the mixture is emulsified (thicker).
- Toss the asparagus with the vinaigrette, transfer to a serving platter. This dish is good served warm or chilled.
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