Comments on: Yakima asparagus with pine nuts, scallions, and chevre vinaigrette

By: Pat

Pat — Thu, 23 May 2013 15:55:03 +0000

Well, I made it, it was delicious, and I do have a good amount of dressing in the bank (refrigerator).

I visit Seattle pretty regularly and fairly haunt Le Piche. Three visits in 24 hours is not unusual. That place is a gem.

Thanks!

By: Jim

Jim — Thu, 23 May 2013 15:34:25 +0000

In reply to Pat.

Yes 1 cup of vinegar is correct…I would expect that about 2 cups of oil would be required to emulsify that amount of vinegar. I like a pretty snappy vinaigrette so generally use significantly less oil than the normal 1-3 vinegar – water ratio.

This recipe is adapted from our in house recipe which we make a gallons at a go. I probably should have cut the size down further, as you will clearly not need this amount of vinaigrette for 4 servings of asparagus. On the plus side, this vinaigrette will hold well in the fridge for several days.

By: Pat

Pat — Thu, 23 May 2013 02:03:42 +0000

Is 1 cup of vinegar correct? If so, about how much oil do you suggest?

By: Jim

Jim — Wed, 22 May 2013 17:18:26 +0000

In reply to Ronald Holden. thanks I will correct!

By: Ronald Holden

Ronald Holden — Wed, 22 May 2013 16:02:18 +0000

The Yakima asparagus is absolutely stunning this year, needs barely a whisper of cooking to bring out its goodness. And the real genius of this recipe is that you only have to do the odd-numbered steps!