Recipe#8441

Title: Asperges a la Vinaigrette (Asparagus Vinaigrette)

From: Sherilyn Schamber 
Date: Wed, 09 Oct 1996 15:42:48 -0700 
As written by the author, Kate Ratliffe.

   1      bunch         fresh asparagus -- steaned or boiled
   1      bottle        good quality salad oil or olive oil
   1      bottle        wine vinegar, red, white or champagne
                        salt and freshly ground pepper
Place asparagus on a platter and let cool to room temperature.
Pass the oil, vinegar, salt and pepper around the table.  Pour some oil 
(about 2 T) and some vinegar (about 1 t) onto each plate.  (Place a fork 
underneath the top of your plate, tilting the plate gently toward you, and 
pour the vinaigrette into the bottom of each plate.)  Sprinkle with salt 
and pepper.
Serve the asparagus.  Pick up a piece of asparagus from the platter with 
your hands and stir the vinaigrette with it a little before popping the 
tip in your mouth.  Continue stirring and eating until you get to the 
tougher bottom part of the stem.  Start over with a new piece, adding more 
oil and vinegar as needed.  Pass finger bowls or damp towels after this 
entree!