Asparagus With Red Wine And Olive Oil Vinaigrette

Today I am introducing the team which makes The Knotthole Bed and Breakfast such a unique experience. Husband Howard and wife Laurie each do what they do best incorporating their talents to make their guests feel so at home, pampered and well fed! From the minute you arrive at their home and receiving such a warm welcome, you truly are in awe of the setting and architecture. Gazing from the windows, Mother Nature has reserved the best display in each direction. Noticing the artistic touches of Howard added to the scape, one must sit and just absorb the harmony of man and nature. The interior of the home displays the melding of a collection of art. Paintings with Northwest depiction and ritual objects reminding of times past, beautifully adorn the walls. The home reveals the great talents of two wonderful people. Laurie has shared the five recipes which I have posted this week. I am hoping Laurie will choose to contribute again in the future as I respect her as one of the finest cooks anywhere.

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ASPARAGUS WITH RED WINE

AND OLIVE OIL VINAIGRETTE

1 lb. medium asparagus (approx. 36 spears)

1 T salt

1 T Dijon mustard

2 T red wine

2 T red wine vinegar

½ cup olive oil (do not use a heavy extra virgin)

¼ tsp salt

¼ tsp pepper

Bring 3 quarts water and 1 T salt to a boil. Prepare a large ice bath. Separate asparagus into 3 or 4 bunches and place each bunch in the boiling water. Use enough water so that it does not stop boiling when you add the asparagus. Cook until slightly crunchy – about 2 minutes if fine asparagus, 4 minutes for medium and 6 minutes for thick. When the spears are done, plunge them into the ice bath to stop the cooking but keep them bright green. When chilled, remove from ice and drain on a towel. Set aside until ready to serve

Just before serving, whisk together the mustard, red wine and red wine vinegar. Add ¼ tsp salt and ¼ tsp pepper. Slowly add the oil, drop by drop at first, taking care to allow the oil and other liquids to emulsify.

Arrange spears on plates, spoon some vinaigrette across each plate and serve at once. Could also add shaved parmesan cheese.