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Steamed Asparagus with Shallot Vinaigrette

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This elegant steamed asparagus with shallot vinaigrette makes the most of fresh, seasonal spears. By lightly steaming the stalks, you preserve their delicate flavour and snappy texture, which provides a perfect contrast to the punchy, acidic dressing. The combination of red wine vinegar and finely diced shallots adds a sophisticated depth, while the flat-leaf parsley brings a burst of garden-fresh colour to the plate.

As a versatile vegan side dish, it pairs beautifully with roasted Mediterranean vegetables or crispy smashed potatoes for a light plant-based supper. It strikes a balance between being wonderfully simple to prepare and feeling like a refined bistro-style starter. High in fibre and rich in vitamins, this dish is a nutritious way to celebrate the arrival of spring produce.

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Ingredients for Steamed Asparagus with Shallot Vinaigrette

  • Asparagus

  • Red wine vinegar

  • Extra-virgin olive oil

  • Finely chopped shallots

  • Chopped fresh flat-leaf parsley

  • Kosher salt

  • Freshly ground black pepper

How to make Steamed Asparagus with Shallot Vinaigrette

Drizzle steamed asparagus with a vinaigrette of red wine vinegar, extra-virgin olive oil, finely chopped shallots, and chopped fresh flat-leaf parsley; season with kosher salt and freshly ground black pepper.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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