Steam-roasted asparagus with fresh herb vinaigrette from Stir: Mixing it Up in the Italian Tradition by Barbara Lynch

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Notes about this recipe

  • ellwell on March 27, 2023

    I served the vinaigrette over broccoli cooked in a steam oven instead of roasted. Excellent

  • lorloff on March 20, 2018

    The fresh herb vinaigrette is great. It does make a lot. I made the herb vinaigrette with tarragon, chives, dill and a small amount of parsley and have served it later as a sauce for salmon. I too used less oil for the roasted asparagus. They were in season so I also added fresh morels which went with this beautifully.

  • smtucker on March 22, 2014

    Excellent and unexpected. Use FAR less oil for the steaming. Cut vinaigrette in half. Full recipe is too much for the asparagus.

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