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Recipe Detail Page
Asparagus in Onion Caper Vinaigrette
Summer 2021
Embellish tender asparagus spears with a red onion and caper dressing, and they’re ready to star elegantly beside our Smoked Salmon Cheesecake or any party entrée. Whether warm, at room temperature or chilled, this dish is also perfect with scrambled eggs, grilled steak or chicken.
Serves 8
4 thin slices large red onion
1/2 tsp (2 mL) honey Dijon mustard
2 tbsp (30 mL) white balsamic or white wine vinegar
1/4 cup (60 mL) olive oil
2 tbsp (30 mL) drained capers
1 tsp (5 mL) salt
Ice cubes
2 lbs (905 g) thin asparagus spears, ends snapped off
1. A day before serving, cut onion slices into quarters. In a small bowl, whisk the mustard with vinegar. Gradually whisk in oil. Stir in onion, capers and salt to marinate. Refrigerate, covered, overnight.
2. On the day of serving, prepare a big bowl of water, with ice cubes added, to use as a water bath. Heat a large pot of water to a boil. Meanwhile, cut asparagus spears into 1-inch (2.5-cm) pieces. Set tip ends aside, and add the remaining pieces to boiling water. Boil for 3 minutes. Add tip ends and continue boiling for 2 minutes. Drain well. Place in a water bath until chilled. Drain well and pat dry. Stir into vinaigrette. Can be served right away, at room temperature or chilled. If refrigerated, this dish will keep well for several hours, but the colour may fade a little—best to combine asparagus and vinaigrette close to serving time.
Serves 8
TIP Asparagus can be cooked a day before serving. After patting cooked asparagus dry, place in a covered container and refrigerate up to 1 day before stirring into onion vinaigrette and serving. (Don’t stir into vinaigrette until close to serving time, as asparagus colour may fade.)
