Manet - Bunch of Asparagus

 

… [T]he asparagus, tinged with ultramarine and pink which shaded off from their heads, finely stippled in mauve and azure, through a series of imperceptible gradations to their white feet …, [shone] with an iridescence that was not of this world. ... [T]hese celestial hues indicated the presence of exquisite creatures who had been pleased to assume vegetable form ...   (from With a Budding Grove)

Asparagus with Roasted Garlic Vinaigrette

(from Your Guide to French Cuisine by Debra F.Weber)

6 servings.

INGREDIENTS:

  • 1-1/2 lbs. asparagus, tough ends removed
  • 1/4 cup olive oil
  • 3 garlic cloves, thinly sliced
  • 1 Tablespoon fresh lemon juice
  • 1/2 teaspoon balsamic vinaigrette
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon chopped fresh rosemary

PREPARATION:

1. Cook asparagus either in salted water or in the microwave until tender. Keep warm on a serving platter.

2. Heat oil and garlic in a small sauce pan over low heat, about 8 minutes. Do not allow garlic to brown, it should just be golden and tender.

3. Pour the warm oil in a small bowl. Add the lemon juice, vinegar, salt, pepper and rosemary. Mix well.
 

To Serve:

Pour the vinaigrette over the warm asparagus and serve.