Asparagus, Shallots and Spring Greens in Parmesan Vinaigrette

Photo by Helana Brigman -- Asparagus, Shallots and Spring Peas in Parmesan Vinaigrette, served with the optional poached egg, makes a lovely dish for a spring brunch.
Photo by Helana Brigman -- Asparagus, Shallots and Spring Peas in Parmesan Vinaigrette, served with the optional poached egg, makes a lovely dish for a spring brunch.

Asparagus, Shallots and Spring Peas in Parmesan Vinaigrette

Serves 6 to 8. Recipe is by Helana Brigman.

Parmesan Vinaigrette:

5 tbls. extra virgin olive oil

3 tbls. lemon juice

3 tbls. Parmesan cheese, grated

Salt and pepper, to taste

Vegetables:

1 bunch asparagus, washed and trimmed

1 cup shelled peas (can substitute fresh, frozen)

2 shallots, thinly sliced

1 tbl. olive oil

2 tbls. vegetable oil

Salt and pepper, to taste

Poached egg (optional)

1. Preheat oven to 350 degrees.

2. Make vinaigrette by whisking together olive oil, lemon juice, Parmesan, salt and pepper to taste. Set aside.

3. Wash asparagus and remove woody ends. Shell peas and thinly slice shallots. Transfer asparagus to a lined (I prefer using a Silpat mat) roasting pan, spreading evenly over surface. Drizzle with olive oil and season with salt and pepper to taste, tossing to coat. Roast for at least 15 to 20 minutes, flipping occasionally until asparagus is tender (do not overcook).

4. In a nonstick skillet, warm vegetable oil over medium head and add shallots. Stir occasionally until golden brown (about 8 to 10 minutes).

5. Add peas to skillet and sauté until onions are crispy and peas have begun to brown slightly.

6. Toss asparagus with peas and onions and dress in vinaigrette. Optional: Top with poached egg.

Note: One of my favorite ways to serve roasted asparagus is during brunch with poached eggs. But this dish makes a lovely spring side for any meal, egg or not.