• 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

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