• Liz Talley - Urban Graze

Warm Asparagus Salad

Served on the side with a grilled steak, this is easy-peasy, fancy-dancy heaven!

1/3 cup extra-virgin olive oil

2 tsp. white wine vinegar (+/- to your taste)

2 Tbsp. minced shallot

2-3 Tbsp. drained bottled capers, coarsely chopped

Salt and pepper

1 bunch asparagus (about 1 lb.) trimmed

Whisk together oil, vinegar, shallot, capers in a bowl until combined well. Season to your taste.

Steam asparagus over boiling water, covered, until just tender, about 4-5 minutes. Transfer asparagus to a platter and spoon with vinaigrette. Serve warm, or at room temperature.

Recipe created or adapted by Liz Talley, Urban Graze

All Rights Reserved©


  • Facebook Social Icon
  • Twitter Social Icon
  • Instagram Social Icon

© 2016 Urban Graze. Design by Cedar Schimke

This site was designed with the
website builder. Create your website today.
Start Now