Asparagus With Raspberry Vinaigrette (Recipe)

Ingredients

30 spinach leaves (about 3 cups)

30 asparagus spears, trimmed to 4 1/2 inches

1 10-ounce package frozen raspberries with juice, thawed and drained

1/3 cup olive oil

1/4 cup whipping cream

2 tablespoons vinegar

1/4 teaspoon salt

1/8 teaspoon pepper

Fresh raspberries (optional)

Snipped fresh chives (optional)

Cracked black pepper (optional)

Steps

1. Wash and stem the spinach, then pat dry.  Set aside

2. In a Dutch oven, bring about 1 inch of water to a boil.  Add the asparagus spears; cover and cook for 3 to 4 minutes or until the asparagus is crisp tender.  Place the asparagus in a colander and rinse with cold water.  Set aside.

3. Place the raspberries in a blender container or food processor bowl.  Cover and puree the berries.  Strain the puree through a fine sieve into a bowl, discarding the seeds.  Wash the blender container or food processor bowl.

4. Place the olive oil, whipping cream, vinegar, salt and pepper into the blender container or food processor bowl.  Cover and blend or process until combined.  Blend in the raspberry puree.

5. To serve: Arrange 5 spinach leaves on each of 6 plates.  Arrange 5 asparagus spears on top of each bed of spinach.  Pour about 2 tablespoons of the raspberry vinaigrette mixture over the center of each serving.  Garnish with raspberries, snipped chives and cracked pepper, if desired.  Store any leftover dressing in the refrigerator up to 7 days.

Tips:

This recipe makes about 3/4 cup extra vinaigrette dressing, enough to dress any extra ingredients you might add to the recipe.  For example, you might add red onion rings, cooked chicken, cubed melon, pea pods or orange segments.  As an alternative, you might like to save any leftover dressing to dress a fruit salad.

Fresh asparagus is most readily available in April and May.  Choose straight and firm spears with good color and tightly closed buds.  The spears will cook more evenly if they are all about the same diameter.  To store asparagus up to four days, wrap the stems in wet paper towels, then place in a tightly sealed plastic bag and refrigerate.  Just before using asparagus, wash and cut or break off the stem ends.

Fresh spinach should have dark green leaves that are crisp and free of moisture and mold.  Avoid buying spinach with broken or bruised leaves.  Rinse fresh spinach thoroughly in cold water to remove any sand; pat dry and refrigerate in a plastic bag lined with a paper towel up to 3 days.

 From : America's Best-Loved Community Recipes