Asparagus Salad with Champagne-Saffron Vinaigrette

Asparagus Salad with Champagne-Saffron Vinaigrette

As part of the entree for our Titanic dinner, we served Asparagus Salad with Champagne-Saffron Vinaigrette. The dressing is very posh but incredibly simple to prepare. On the Titanic, the asparagus would have been presented on elongated dishes and served with special asparagus tongs. Very posh, no?

Serves: 6

1 1/2 lbs asparagus
1/4 teaspoon saffron threads
1 1/2 tablespoons champagne vinegar
1/2 teaspoon Dijon mustard
Pinch of granulated sugar
3 tablespoons extra virgin olive oil
Salt and Pepper to taste
1/2 sweet red or yellow pepper, finely diced

1. Holding asparagus halfway up stalk, snap off woody ends at the natural breaking point and discard.

2. In a wide, deep skillet or large pot of boiling salted water, cook asparagus for 3 to 5 minutes or until they are tender but not limp.

3. Drain the asparagus and run under cold water until completely cooled; drain well.

4. Meanwhile, in a large bowl, stir saffron into 1 teaspoon of boiling water; let stand for 2 minutes or until the threads have softened.

5. Stir in champagne vinegar, mustard and sugar. Whisking, drizzle in olive oil.

6. Season with salt and pepper to taste. Add asparagus and diced pepper; toss to coat. Serve in individual dishes.


Emily said...

I like the Titanic theme. That would be a cool cookbook to own, but I guess a little depressing. The diners never knew that was going to be their last meal...

The asparagus looks excellent.

eatingclubvancouver_js said...

Great way to do asparagus. I've been getting bored with my usual roasted asparagus. Thanks!

Unknown said...

it does look and sound fancy ^_^

i have yet to try it true that it is kinda bitter?

Nic said...

I'd really like this, must remember it for when asparagus is back in season here.

Clumbsy Cookie said...

Oh my! I love saffron in any shape or form! And safron and champagne just sounds too posh!

Hyperion said...

Too bad none of them thought to defeat the iceberg with the power of Asparagus Pee!

Dee said...

Aspragus tongs, really?
I don't think I've seen champagne vinegar in the shops, but I LOVE anything with saffron! It's the posh spice, no?

Manger La Ville said...

I love that you are doing the recipes from the Titanic. This does sound very posh. You should make everyone dress up when eating. Joking...

Maria said...

I am a huge fan of asparagus! It is one of my favorite veggies. I love how you prepared it...looks delicious!

Lo said...

Very posh. And I'm sure it was delicious too!

I've not broken down for champagne vinegar at this point. But, this seems a good reason to contemplate it!

vanillasugarblog said...

doesn't that sound fancy. never used champagne vinegar...hmmm

Madeline said...

Very Posh indeed! Your photo is gorgeous. This looks so, so good.

amycaseycooks said...

Thanks for the new asparagus recipe. I have been roasting mine too many times. The vinaigrette looks divine.

Kana said...

I never get tired of asparagus and am always looking for news to prepare it.

Dragon said...

emiline: I thought it would be depressing as well but the book is more about celebration than it is about disaster. I love this book.

js: You're welcome.

rita: I don't find saffron bitter at all and I love the rich colour it give food.

nicisme: I'll remind you! :)

clumbsy: You deserve to be posh, my friend.

hyperion: If only they had you on the Titanic to save them. Has anyone ever been saved by pee?

dee: Apparently they existed. Who knew! Saffron is the posh spice.

manger: We did dress up! The ladies wore flashy costume jewelry and fancy hats. It was part of the whole experience. The ladies were even 'escorted' to the dining room.

maria: Thanks!

lo: You won't regret it.

dawn: Fancy and tasty.

madeline: Thanks!

eat!: You're welcome.

maya: I never tire of asparagus either.

Anonymous said...

I grew up despising asparagus but now I adore it. I would love to try this sauce on some! Can I ask why you called this a salad instead of just asparagus?

Dragon said...

Hillary: I asked the same question. :) I guess on a fancy boat like the Titanic, nothing is ever simple.

Anonymous said...

lovely sounding sauce..i knew asparagus were always such a sexy veg. ;)

Jeanne said...

"Champagne Saffron dressing"? You certainyl got my attention! This looks beautiful and will make a change from my usual griddled asparagus.

Susan from Food Blogga said...

This is a most elegant side dish. Just the name alone makes me feel as if I'm dining in an exclusive restaurant.

Anonymous said...

I LOVE asparagus!

Manuela © said...

I think I have to buy asparagus soon. Loved your salads!

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