White Asparagus with Black Garlic Vinaigrette

• Vegan
• Gluten free

• Produce

  • 5 cloves Garlic, black
  • 2 tsp Thyme, fresh leaves
  • 1 lb White asparagus

• Condiments

  • 1 tsp Dijon mustard
  • 1/4 cup White balsamic vinegar

• Baking & Spices

  • 1/4 tsp Black pepper, freshly ground
  • 1/2 tsp Kosher salt
  • 1/2 tsp Sugar

• Oils & Vinegars

  • 3/4 cup Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/2 cup Walnut pieces, toasted

Found on food52.com

Description

Ingredients

• 5 cloves black garlic
• 1/4 cup white balsamic vinegar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon kosher salt
• 1/2 teaspoon sugar
• 1/4 teaspoon freshly ground black pepper
• 3/4 cup extra virgin olive oil
• 1 pound white asparagus, washed and trimmed
• 1/2 cup toasted walnut pieces
• 2 teaspoons fresh thyme leaves

Directions

• To make vinaigrette, put all of the ingredients except the olive oil in the bowl of a food processor or blender.
• Process the ingredients until the black garlic has been completely incorporated with the rest of the ingredients.
• With the food processor running, slowly add the olive oil, blending until the dressing has thickened.
• Adjust seasonings to taste. Then set aside.
• Bring a large pot of water to a boil.
• Immerse the asparagus and blanch for 1 minute.
• Remove the asparagus from the hot water and run under cold water to stop the cooking process.
• Dry the asparagus and arrange on a plate. Drizzle the vinaigrette over the asparagus. Then sprinkle the walnut pieces and fresh thyme leaves over the asparagus.