Title: Asperges a la vinaigrette (asparagus vinaigrette)
 Categories: French, Salads, Vegetables
      Yield: 1 Servings
 
      1 bn Fresh asparagus; steaned or
           -boiled
      1    Bottle good quality salad
           -oil or olive oil
      1    Bottle wine vinegar, red,
           -white or champagne
           Salt and freshly ground
           -pepper
 
  Place asparagus on a platter and let cool to room temperature.
  
  Pass the oil, vinegar, salt and pepper around the table.  Pour some
  oil (about 2 T) and some vinegar (about 1 t) onto each plate.  (Place
  a fork underneath the top of your plate, tilting the plate gently
  toward you, and pour the vinaigrette into the bottom of each plate.)
  Sprinkle with salt and pepper.
  
  Serve the asparagus.  Pick up a piece of asparagus from the platter
  with your hands and stir the vinaigrette with it a little before
  popping the tip in your mouth.  Continue stirring and eating until
  you get to the tougher bottom part of the stem.  Start over with a
  new piece, adding more oil and vinegar as needed.  Pass finger bowls
  or damp towels after this entree!
  
  As written by the author, Kate Ratliffe.
  
  Shared by Sherilyn Schamber