Grilled Asparagus with Crab & Chopped Egg Vinaigrette

Grilled Asparagus with Crab & Chopped Egg Vinaigrette

From: Chef Tom Fleming, 214 Central, Dallas. Yield: 12 servings.

Vinaigrette:

4 large shallots

2 tsp. garlic

3 Tbs. Dijon mustard

½ cup champagne vinegar

½ cup red wine vinegar

2 cups olive oil

to taste, salt and pepper

4 bunches asparagus

½ cup olive oil

to

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