1 Video | Photo: Asparagus with Vin Santo Vinaigrette Recipe
Ingredients
- 1 1/2 cups vin santo (about 375 milliliters)
- 1 tablespoon lemon juice
- 1 tablespoon Dijon mustard
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup extra-virgin olive oil
- 1 bunch asparagus, bottom ends trimmed
- 6 leaves of Bibb lettuce
- 1 hard boiled egg, sliced
- 1/4 cup chopped toasted almonds
Directions
In a small saucepan over medium heat, reduce the vin santo to 1/3 cup, about 10 minutes.
In a small bowl, combine the reduced vin santo, lemon juice, mustard, salt, and pepper. Whisk to combine, making sure the mustard is fully dissolved. While whisking slowly drizzle in the olive oil.
Bring a large pot of salted water to a boil over high heat. Add the asparagus. Cook until just tender, about 3 minutes. Transfer the asparagus to a bowl filled with ice water and let cool, about 3 minutes. Remove from water and pat dry with paper towels.
Place the lettuce leaves on a serving platter and top with the asparagus, then the slices of hard boiled egg and chopped almonds. Drizzle the entire platter with the vinaigrette. Serve immediately.
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By DebGL
Harrison Twp, MI
on January 29, 2012
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Tastes great and is colorful and elegant, yet very easy to make. I used Sweet Marsala instead of Vin Santo. It took about 20 minutes to reduce but I only had it on a low simmer. I love pine nuts so used toasted pine nuts instead of walnuts. I served it on spring greens so each serving included some colorful greens too.
By n_orazio_2589512
La Jolla, CA
on March 14, 2011
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I used a full bunch of Asparagus, (just for me, 1 Hard boiled egg, and used a couple leaves of Romaine instead of the butter lettuce as a base with the almond garnish. Made the dressing using a 2-buck-chuck Savignon Blanc instead of the dessert wine...still was yummy! (have also made w' white wine vinegar...still good Eating this as a meal will be filling for one person, and although seems healthy (all that asparagus, it feels quite decadent with the egg, almonds and dressing.
By Hudson Pernod
Cape Coral, FL
on January 02, 2011
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I have made this salad many times and particularly enjoy serving it for company. The combination of flavors is wonderful, the presentation is beautiful, and best of all the components can be made ahead for last-minute assembly. I agree that Vin Santo is pricey, and have only made it with the "real deal" twice. Otherwise I use a Bellini dessert wine that was recommended by our wine store as a less expensive substitute. It still isn't cheap, but for a special occasion it is well worth the money. One of my absolute favorites.
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