Asparagus with Green Peppercorn Vinaigrette

Spring is here: that means tender green vegetables are out there. I've been wanting to make blanched asparagus salad with a vinaigrette dressing. My fave is the green peppercorn dressing that my friend Jim made. I remember his dressing on a simple green salad, and the flavor just blew me away. Green peppercorns have a hint of clean grassy aroma to it, it will give even the most boring salad a fresh makeover.

This says spring!

Asparagus with Green Peppercorn Vinaigrette

1 bunch asparagus, choose big fat asparagus this time of the year; they are so tender!
2 Tbsp fire-roasted pimento

Dressing:
2 Tbsp dijon mustard
2 Tbsp honey
2 Tbsp lemon juice
2 Tbsp riesling wine, or any white wine
1 tsp crushed green peppercorns
1 clove garlic, minced
1/2 tsp salt
1/4 cup champagne vinegar, or white wine vinegar
1/2 cup extra virgin olive oil

I didn't have champagne vinegar, so I used pinot grigio vinegar. 

A splash of wine enhances the aroma in the dressing.

Wash asparagus and cut off the hard ends. With a vegetable peeler, remove a think layer of the skin off the ends. In a pot of boiling water with some salt, blanch asparagus until the color gets brighter and they are crisp tender, about one to two minutes. Shock the asparagus in icy cold water. Keep the asparagus in the fridge until ready to serve. For the dressing, place the peppercorns on a cutting board and cover with a paper towel and smash them with the back of a knife. Combine all the ingredients for the dressing and whisk well. Place the asparagus and roasted pimento on a plate and pour the dressing on top. Sprinkle more freshly ground green peppercorns. Serve chilled.

Big fat asparagus and fire-roasted pimento

Peel off the ends

SHOCK those suckers!

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