Asparagus with Raspberry Vinaigrette


  • 1½ lbs. thin asparagus, trimmed of tough ends
  • 1½ tablespoons butter, cut into small pieces
  • Fresh raspberries for garnish


For the Raspberry Vinaigrette:

  • 2/3 cup Blossom Vinegars Raspberry Vinegar
  • 1½ cup extra-virgin olive oil
  • 1½ cloves garlic, minced
  • 1 teaspoon dry mustard
  • ½ teaspoon sugar
  • Salt and ground pepper



  • Steam asparagus until just tender; do not overcook.
  • Remove to a large strainer and drain.
  • Place on a serving plate and top with butter.
  • In a bowl, whisk vinegar into the olive oil.
  • Add remaining ingredients and mix well; drizzle vinaigrette over asparagus.
  • Garnish with fresh raspberries if available. Serves 4.

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