Asparagus Vinaigrette

Max, I just read your e-mail. So you finally got that deluxe mixer you always wanted. It took you long enough to see the light and join the 21st Century. Liking to cook and do things in the old way is fine, but nothing tops a high performance machine to get you out of the kitchen fast.

It’s Derby weekend here, and as always the local asparagus is at its peak. One of the traditional dishes you MUST have at a Derby Brunch is Asparagus Vinaigrette. I will bet that the Farishes served a version of this to Queen Elizabeth along with tiny hot biscuits and country ham. Nothing could be more traditionally Kentucky Derby.

Asparagus Vinaigrette:

Four or five fresh asparagus per person. Spears should be at least as big around as your little finger. Steam the asparagus until it just turns bright green. It should still be crisp. As soon as you drain the asparagus top with the Vinaigrette and chill until serving. Serve on a lettuce leaf and a pimiento strip across the center.Vinaigrette (Makes a half cup)

¼ cup red wine vinegar
¼ cup salad oil
3 tablespoons of sugar
1 teaspoon garlic powder
1 teaspoon dried parsley flakes
1 teaspoon dried oregano or Italian Seasoning mix

Combine the vinegar, sugar, garlic powder, parsley flakes, and oregano in the bowl of a KitchenAid 3-Cup Chef’s Chopper food processor. Let stand a few minutes to dissolve the sugar, then slowly pour the oil in while running the processor.

This is also good on other raw vegetables or tossed salads.