re: Suggestions, compliment to shrimp bisque!

Emeril made a champagne vinaigrette dressing on his show once and served it on top of steamed asparagus. I wrote it down and it's awesome.. So here it is:

Emeril's Champagne Vinaigrette

1/4 cup champagne vinaigrette
1 tablespoon honey
2 teaspoons minced shallots
1/2 teaspoon Dijon mustard
1/4 teaspoon minced garlic
1/2 cup extra-virgin olive oil
salt and fresh ground black pepper to taste

In a blender, combine the champagne vinegar, honey, shallots, mustard and garlic. Puree until smooth, 10-15 seconds. While continuing to blend, slowly drizzle the olive oil into the blender through the opening in the lid until the dressing is smooth and emulsified. Season with salt and pepper to taste and transfer to a clean, non-reactive container with a lid. Set aside until ready to use, or store in the refrigerator for up to 1 week.