Asparagus with Mustard Vinaigrette
Henry Westbrook
ingredients
- 1 - 2 lb. fresh asparagus spears
- 2 tbsp dijon mustard
- 2 tbsp minced fresh tarragon (or other favorite herb)
- 2 tbsp sherry or balsamic vinegar
- 1/4 tsp salt
- lg pinch of freshly ground pepper
- 1 C vegetable oil
- 1 C olive oil
directions
1. Peel the asparagus stems
2. Bring a large pot of heavily-salted water to a boil
3. Place asparagus in the boiling water and cook until tender, but still firm (about 5 minutes)
4. Remove the asparagus and plunge them into a bowl of ice water to stop the cooking process
5. To make the vinaigrette: whisk together mustard, tarragon, vinegar, salt and pepper. Incorporate oil by pouring in a slow steady stream, whisking all the time
6. Arrange 4-6 asparagus spears per person on individual plates, spoon over approximately 2 Tbsp of vinaigrette.
Source: Henry Westbrook
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