Title: Asparagus with lemon grass and shallot vinaigrette
 Categories: Vegetables
      Yield: 4 Servings
 
  1 1/2 lb Asparagus stalks
    1/3 c  Olive oil
    1/4 c  Vegetable oil
  3 1/2 tb Red wine vinegar
           Salt
           Pepper
      1 tb Mustard, Dijon
      2 tb Shallots; minced
      1 tb Lemon grass; minced
 
  Peel the asparagus if necessary and cook the stalks in lightly salted
  water for 4 to 8 minutes, depending on the thickness, or until fork
  tender but still firm. Drain under cold water and set the stalks
  aside in serving dish. Combine the remaining ingredients and whisk
  them vigorously. Taste for seasoning and add more vinegar or salt and
  pepper if needed. Pour the dressing over the asparagus and let it
  rest for at least 15 minutes before serving. Serve at room
  temperature.
  
  File