*  Exported from  MasterCook  *
             Asperges a la Vinaigrette (Asparagus Vinaigrette)
 Recipe By     : A Culinary Journey in Gascony
 Serving Size  : 1    Preparation Time :0:00
 Categories    : French                           Salads
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      bunch         fresh asparagus -- steaned or boiled
    1      bottle        good quality salad oil or olive oil
    1      bottle        wine vinegar, red, white or champagne
                         salt and freshly ground pepper
 Place asparagus on a platter and let cool to room temperature.
 Pass the oil, vinegar, salt and pepper around the table.  Pour some oil 
 (about 2 T) and some vinegar (about 1 t) onto each plate.  (Place a fork 
 underneath the top of your plate, tilting the plate gently toward you, and 
 pour the vinaigrette into the bottom of each plate.)  Sprinkle with salt 
 and pepper.
 Serve the asparagus.  Pick up a piece of asparagus from the platter with 
 your hands and stir the vinaigrette with it a little before popping the 
 tip in your mouth.  Continue stirring and eating until you get to the 
 tougher bottom part of the stem.  Start over with a new piece, adding more 
 oil and vinegar as needed.  Pass finger bowls or damp towels after this 
 As written by the author, Kate Ratliffe.
 Shared by Sherilyn Schamber
                    - - - - - - - - - - - - - - - - - - 
 NOTES : Asparagus is a symbol of spring in Southwest France.  Usually 
        served with a sharp vinaigrette in Gascony.