Ingredients:
1/2 Cup basil Infused Olive Oil
1/4 Cup Cider Vinegar with Honey or seaweed & shallots
1/2 Shallot, minced
1 teaspoon yellow mustard
1/4 Cup fresh Basil Leaves, thinly sliced
Salt and pepper to taste
1 780 g tin white Asparagus Spears
Manchego Shavings for Garnish
Directions:
1. In a small small jar or bowl, combine olive oil, cider vinegar, shallot, mustard, basil, salt and pepper. Whisk or shake until evenly combined
2. Pour dressing over whole asparagus spears and toss gently to coat. Garnish with whole basil leavesand thick shavings of Manchego, Roncal or Iberico.
Serves 6-8
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