Embellish freshly trimmed, steamed asparagus with this tasty vinaigrette.
¼ cup The Olive Scene Roasted French Walnut Oil
2 tablespoons The Olive Scene Champagne Wine Vinegar
1 tablespoon minced shallot
1 teaspoons Dijon mustard
1/2 teaspoon salt
½ teaspoon freshly ground black pepper
1 lb asparagus, trimmed and steamed until just tender
1/4 cup toasted, chopped walnuts
1 teaspoon chopped fresh parsley leaves
Salt and freshly ground black pepper
1/4 cup feta cheese
Whisk together the Champagne Wine Vinegar, shallot, mustard, salt and pepper in a large bowl.
Add the Walnut Oil in a very thin stream, whisking constantly to emulsify.
Place asparagus on serving dish and drizzle dressing over asparagus.
Garnish with chopped walnuts and parsley.
Taste and adjust seasoning.