Asparagus with Raspberry Walnut Vinaigrette

Cooking Instructions

Blanch prepared asparagus spears in boiling water until just crisp tender. Drain and "shock" in ice water. Drain again and pat dry.

Make the vinaigrette: Whisk together the vinegar, lemon juice and honey until combined. Honey will help the mixture emulsify.

While whisking constantly, slowly add the oil in a steady stream. Continue to whisk until the vinaigrette has emulsified. You may also a blender or immersion blender to help with this process. Season with salt and pepper to taste.

Toss the asparagus with just enough of the vinaigrette to coat and divide evenly among four plates. Garnish and serve. If using the pea shoots, toss them with a bit of the vinaigrette as well.