Emeril's Asparagus Salad with Walnut Oil Vinaigrette

Give This Salad a Try Tonight

PHOTO: Emeril?s Asparagus Salad with Walnut Oil
Difficulty: Easy
Cook Time: min

Can't figure out what to make for dinner? Give this salad a try.


  • 1/4 cup white wine vinegar
  • 1 tablespoon minced shallot
  • 2 teaspoons Dijon mustard
  • 3/4 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup vegetable oil
  • 1/4 cup walnut oil
  • 2 pounds asparagus, trimmed and steamed until just tender
  • 1/3 cup toasted, chopped walnuts
  • 1 tablespoon chopped fresh parsley leaves
  • Salt and freshly ground black pepper
  • Cooking Directions

    In a large bowl whisk together the vinegar, shallot, mustard, salt and pepper. While continuing to whisk, add the vegetable oil in a very thin stream, whisking constantly. Whisk in the walnut oil.

    Place asparagus on platter and pour dressing over asparagus. Garnish with walnuts and parsley. Taste and adjust seasoning if necessary. Serve immediately.

    This recipe was styled by chef Karen Pickus for Good Morning America.

    Recipe courtesy Emeril Lagasse, copyright MSLO, Inc., all rights reserved

    Recipe Summary

    Main Ingredients: asparagus, walnut oil, white wine vinegar

    Course: Dinner, Salad, Side Dish

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