1/4 Cup Traditional White Balsamic Vinegar
1 Tbsp minced shallot
2 tsp Dijon mustard
3/4 tsp Salt
1/2 tsp Ground Black Pepper
1/2 Cup Extra Virgin Olive Oil
1/4 Cup Roasted French Walnut Oil
2 pounds asparagus, trimmed and steamed until just tender
1/3 Cup toasted, chopped walnuts
1 Tbsp chopped fresh parsley leaves
Salt and Ground Black Pepper
In a large bowl whisk together the vinegar, shallot, mustard, salt and pepper. While continuing to whisk, add the olive oil in a very thin stream, whisking constantly. Whisk in the walnut oil in the same manner.
Place lightly steamed asparagus on a serving platter and pour dressing over asparagus. Garnish with walnuts and parsley. Season to taste and serve.