INGREDIENTS:
1/4 cup balsamic vinegar
1/8 cup extra-virgin olive oil
1/3 cup walnut oil
1 tablespoon tamari
1 tablespoon chopped shallots
1 teaspoon fresh lemon juice
1 teaspoon kosher salt
Pinch freshly ground black pepper
1/4 cup balsamic vinegar
1/8 cup extra-virgin olive oil
1/3 cup walnut oil
1 tablespoon tamari
1 tablespoon chopped shallots
1 teaspoon fresh lemon juice
1 teaspoon kosher salt
Pinch freshly ground black pepper
INSTRUCTIONS:Thoroughly mix all ingredients in a blender.
Use a tablespoon or two on each serving of asparagus steamed al dente, then cooled.
Makes 3/4 cup dressing, enough for 6 to 8 servings of asparagus.
