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
- 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.
