Ingredients with Measurements:
- 1 pound asparagus, trimmed
- 1/4 cup white wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon capers, drained and chopped
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh tarragon, chopped
- 1 tablespoon fresh chives, chopped
- 1/2 cup extra-virgin olive oil
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the asparagus and cook until tender, about 3-5 minutes. Drain and set aside.
2. In a mixing bowl, whisk together the white wine vinegar, Dijon mustard, capers, parsley, tarragon, and chives.
3. Slowly whisk in the olive oil until the mixture is emulsified.
4. Season the sauce with salt and pepper to taste.
5. Arrange the cooked asparagus on a serving platter and drizzle the sauce over the top.
- Time:
Preparation time: 10 minutes
- Cooking time: 5 minutes
Temperature:
- N/A
Serving size:
- 4 servings
Nutritional information:
- Calories: 200
- Fat: 20g
- Carbohydrates: 5g
- Protein: 2g
Substitutions for ingredients:
- White wine vinegar can be substituted with apple cider vinegar or lemon juice.
- Dijon mustard can be substituted with whole grain mustard or honey mustard.
- Capers can be substituted with chopped pickles or olives.
- Fresh herbs can be substituted with dried herbs.
Variations:
- Add chopped hard-boiled eggs to the sauce for a richer flavor.
- Top the asparagus with shaved Parmesan cheese for added texture and flavor.
- Grill the asparagus instead of boiling for a smoky flavor.
Tips and tricks:
- Choose asparagus spears that are firm and bright green.
- Trim the woody ends of the asparagus before cooking.
- To emulsify the sauce, slowly whisk in the olive oil while continuously whisking.
Storage instructions:
- Store any leftover sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the asparagus in the microwave or on the stovetop until heated through.
Presentation ideas:
- Arrange the asparagus spears in a circular pattern on a large platter.
- Drizzle the sauce in a zigzag pattern over the asparagus for a more decorative presentation.
Garnishes:
- Garnish with additional chopped herbs or lemon wedges.
Pairings:
- Serve with roasted chicken or grilled fish for a complete meal.
Suggested side dishes:
- Serve with a side of roasted potatoes or a mixed green salad.
Troubleshooting advice:
- If the sauce separates, whisk it vigorously until it emulsifies again.
Food safety advice:
- Make sure to wash the asparagus thoroughly before cooking.
Food history:
- Ravigote is a classic French sauce made with vinegar, mustard, and herbs.
Flavor profiles:
- The sauce has a tangy and herbaceous flavor that pairs well with the earthy flavor of asparagus.
Serving suggestions:
- Serve as a side dish or appetizer.
Related Categories
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Region: French