Asparagus with Vin Santo Vinaigrette

Name: Asparagus with Vin Santo Vinaigrette
Yield: 4 to 6 servings
Ingredients: 1 1/2 cups Vin Santo (about 375 milliliters); 1/3 cup extra-virgin olive oil; 1 tablespoon freshly squeezed lemon juice; 1 tablespoon Dijon mustard; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1 bunch of asparagus, trimmed; 6 Bibb lettuce leaves; 1 hard-cooked egg, peeled and chopped; 1/4 cup chopped toasted almonds (see page 168)

January 26, 2012

Vin Santo is known as the Wine of Saints, and some of the very best is produced in northern Italy. It’s drunk mostly as a dessert wine (it’s perfect for dipping biscotti), but I also like to use it in vinaigrettes because of its smooth, sweet flavor. It brightens up the asparagus and makes this simple salad more luxurious.

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