Parmesan Asparagus Bundles
Nothing says spring like the delicate taste of fresh asparagus. It is a must-have at Chef Alexa's Easter celebrations. You can also find a nice white balsamic vinaigrette in the fresh dressings section of the produce cooler.
6 green onions
1 pound fresh asparagus (smaller stalks)
White balsamic vinaigrette (recipe follows)
8 ounces of parmesan shavings (or shave your own from a chunk with a carrot peeler)
Cut the green tops of onions into seven inch strips. In a small sauce pan, boil two cups of water. Put in onion tops for about one minute (until soft and tender). Drain and immediately place onion tops in ice water. Drain again and pat dry.
Divide asparagus into piles of three to five (about an inch around). Tie each pile into a bundle with an onion green with a secure, tight knot. You don’t want the asparagus to escape while you blanch them.
In a large skillet, boil one and a half inches of water to blanch asparagus. Cook asparagus bundles for five to seven minutes, until bright green. Immediately put in ice water when cooked for a moment.
Arrange asparagus bundles on a pretty spring platter. Drizzle with white balsamic vinaigrette and top with shaved parmesan.
White Balsamic Vinaigrette
3 tablespoon white balsamic vinegar
3 tablespoons extra virgin olive oil
1 clove of garlic, pressed
Freshly ground salt and pepper
Whisk together white balsamic vinegar, extra virgin olive oil, and garlic puree. Add salt and pepper to taste.
Makes about 6 to 12 servings.