The Inn at Merridun
Bed and Breakfast Inn

Union, South Carolina

Specialty Recipe

Steamed Fresh Asparagus with Warm Tomato Vinaigrette

Ingredients

fresh asparagus pieces

mushrooms

zucchini

broccoli

carrots

celery

yellow squash

cauliflower

Warm Tomato Vinaigrette

1/4 cup olive oil

1/4 cup minced shallots

1 cup diced fresh tomatoes, peeled and seeded

1/4 cup red wine vinegar

1 clove garlic, minced

2/3 cup dry white wine

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 to 2 Tablespoons capers, optional

Steam or cook fresh vegetables separately until crisp tender. Serve immediately or rinse under cold water to stop cooking process. Reheat in microwave or cook another minute in boiling water to serve. Spoon a teaspoon or two of vinaigrette over top.

Tomato Vinaigrette: Heat oil and add shallots. Cook over low heat until wilted, about 5 minutes. Do not brown. Add 1/2 cup tomatoes and simmer 3 to 5 minutes. Add vinegar, garlic, wine, salt and pepper. Simmer another 15 to 20 minutes until reduced to a thick sauce. Correct seasonings, stir in fresh tomatoes and capers.

Serves: 6

• This recipe and many others can be found in the Culinary Memories of Merridun, A Collection of Our Most Requested Recipes by Peggy Waller from The Inn at Merridun, Union, South Carolina.
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)