French Asparagus

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This French Asparagus with a Champagne Citrus Vinaigrette is simple & flavorful. The bright flavors of citrus & the pop of champagne pair beautifully with fresh spring Asparagus, cooked to perfection.

For the Asparagus: - Asparagus - Fennel - Spring Onion - Bay leaf - Almonds - Orange - Lemon For the Vinaigrette: - Olive oil - White balsamic vinegar

Ingredients

STEP 1

Preheat oven to 375 degrees. Set a pot of salted water to boil (enough to completely cover the asparagus). I like to use a deep sauteuse pan.

STEP 2

Slice the almonds in thin slivers, leaving 3 almonds whole for later. Slice the heart of the fennel bulb into thin slivers.

STEP 3

Slice the lemon in half and put the halves in the oven on a cookie sheet or grill pan drizzled with olive oil, sliced edge down for 15 minutes.

STEP 4

Cut the white ends off of the asparagus. Set the asparagus in the boiling salted water with a bay leaf for no longer than 5 minutes.

SWIPE UP FOR THE FULL RECIPE

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