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Asparagus with Vin Santo Vinaigrette Recipe

Asparagus with Vin Santo Vinaigrette

Giada De Laurentiis

Recipe courtesy of Giada De Laurentiis

Show: Everyday ItalianEpisode: Giada's New York Twist

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (19)

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Average Rating:

Total Reviews: 19

Showing 1-10 of 19

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  • on March 08, 2012

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    Great salad and easy to make. I only had cream sherry and the dressing was yummy. I am looking forward to serving this at my next dinner party as it can be made ahead and just dressed at the last minute.

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  • 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.

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  • 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.

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  • 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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  • on April 24, 2010

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    This is a wonderful recipe. I served it over warm asparagus rather than using it for a salad. I think the dressing can be used many, many ways. I followed the receipe exactly except I used Madeira as I couldn't find vin santo in my neighborhood. I must say, though, it took much longer than 10 minutes for the Madeira to reduce down but it was worth the wait.

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  • on March 31, 2010

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    I love serving this aspargus dish with BBQ, Seafood, Ham, Ribeyes.....you name it! The last time we had it was with a platter full of Stone Crab. Everyone loved it.

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  • on December 02, 2009

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    I add a one garlic clove to the Vin Santo as it reduced and it added a wonderful flavor to this already great dish!!

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  • on October 25, 2009

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    Giada gave an easy tip during this show on how to boil eggs easier. I can't remember if she said to bring the water & egg to a boil and then shut off heat for 15 min. OR to just bring the water to a boil then add the egg and shut the heat off for 15 min. Please e-mail me back. clancyjaneone@yahoo.com. Thank you, Nancy Harper

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  • on June 23, 2009

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    I found vin santo for $15.00 at a local liquor store. Though not a chef nor consider myself any type of culinary expert, I think the wine makes a difference. Not a big wine person, the smell drove me absolutely crazy as I was reducing it & couldn't wait to dress the asparagus with it. I thought it was wonderful, a step to more refined eating!

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  • on October 20, 2008

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    i love the combo of eggs, toasted almonds, and asparagus. Not a fan of the boiled asparagus. For me, it was too soft, but my fiance loved the texture. I will bake the asparagus next time to see what i think. The toasted almonds were delicious on top! Dressing was light and yummy. I will make it again and use it on other veggies and salads.

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