Prepare to transform your ordinary vegetable side dish into a culinary masterpiece that will transport your taste buds straight to the charming countryside of France! This Fresh Asparagus Vinaigrette a la Creme is not just a recipe—it's a celebration of seasonal produce, delicate flavors, and classic French cooking techniques that will elevate your dining experience from mundane to magnificent.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 1 lb fresh asparagus
- 2 tbsp olive oil
- 2 tbsp white wine vinegar
- 1/4 cup heavy cream
- Salt to taste
- Pepper to taste
Instructions
- Prepare the asparagus by washing thoroughly under cold running water. Trim the tough woody ends by gently bending each spear until it naturally breaks at its natural point of tenderness.
- Fill a large pot with salted water and bring to a rolling boil. Prepare a separate bowl with ice water for blanching.
- Carefully place the asparagus spears into the boiling water and cook for 3-4 minutes until they are bright green and crisp-tender. Avoid overcooking to maintain their vibrant color and texture.
- Using tongs, immediately transfer the blanched asparagus to the ice water bath to stop the cooking process and preserve their bright green color. Let sit for 1-2 minutes, then drain completely.
- In a small mixing bowl, whisk together olive oil, white wine vinegar, heavy cream, salt, and freshly ground black pepper until the vinaigrette is smooth and well combined.
- Arrange the blanched asparagus on a serving platter, and drizzle the creamy vinaigrette evenly over the spears just before serving.
- Optionally, garnish with additional freshly ground black pepper or chopped herbs like parsley or chives for added flavor and visual appeal.
- Serve immediately while the asparagus is still warm or at room temperature to enjoy the best flavor and texture.
Tips
- Choose Fresh Asparagus: Select firm, bright green spears with tightly closed tips. Thinner spears tend to be more tender and cook more quickly.
- Blanching Perfection: Watch your asparagus closely during boiling. The 3-4 minute cooking window is crucial—you want crisp-tender spears, not mushy or undercooked vegetables.
- Ice Bath Technique: The ice water stop-cooking method is essential for maintaining that vibrant green color and preventing overcooking. Don't skip this step!
- Vinaigrette Balance: Whisk your dressing thoroughly to ensure the cream, oil, and vinegar emulsify smoothly for a consistent, creamy texture.
- Serving Suggestion: For the most elegant presentation, drizzle the vinaigrette just before serving to keep the asparagus looking fresh and appetizing.
Nutrition Facts
Calories: 179kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 30mg
