Bright green asparagus straight from its ice bath, a few shavings of parmesan, some chives: spooned over the top, a vinaigrette made with Le Paulmier’s Elderflower Apple Cider Vinegar brings the lightness of a hedgerow in bloom.
Serves 4 · 20 min
Ingredients
- 1 lb (450 g) green asparagus, trimmed
- Salt, for the cooking water, plus a pinch for the vinaigrette
- 1 1/2 tbsp Elderflower Apple Cider Vinegar (Le Paulmier)
- 4 tbsp olive oil
- Some chopped chives
- A few shavings of parmesan
Method
- Trim 1 lb (450 g) green asparagus and cook in salted boiling water for 4 to 6 minutes, until just tender.
- Drain and plunge into ice water to keep them bright green, then pat dry.
- Whisk 1 1/2 tbsp of the elderflower cider vinegar with 4 tbsp olive oil, a pinch of salt and some chopped chives.
- Arrange the asparagus on a platter, spoon the vinaigrette over and top with a few shavings of parmesan.
The star of this recipe: Elderflower Apple Cider Vinegar, by Le Paulmier.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
