• 20minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
MineralsNatrium, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/2 cup extra-virgin olive oil

  2. 1/2 tablespoons white-wine vinegar

  3. 1/2 cup finely chopped shallot

  4. 1/3 cup drained bottled capers, coarsely chopped

  5. A rounded 1/4 teaspoon salt

  6. 1/2 teaspoon black pepper

  7. 3 pounds asparagus (about 3 bunches), trimmed

  8. Equipment: a large collapsible steamer rack

Instructions Jump to Ingredients ↑

  1. Whisk together oil, vinegar, shallot, capers, salt, and pepper in a bowl until combined well.

  2. Steam asparagus in rack set in a wide pot over boiling water, covered, until just tender, 5 to 6 minutes. Transfer asparagus to a platter and spoon with vinaigrette. Serve warm or at room temperature.

  3. Make ahead: Vinaigrette can be made 1 day ahead and kept refrigerated. Let stand at room temperature 1 hour, then whisk before using.


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