Warm Asparagus with Tarragon Vinaigrette
This simple dish has such a compelling taste, you'll never have leftovers.
Yield
3 servingsPrep
10 minCook
3 minReady
13 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
asparagus
|
|
| ½ | cup |
olive oil
|
|
| 2 | tablespoons |
dijon mustard
|
|
| ¼ | cup |
white wine vinegar
|
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
| 2 | each |
shallots
peeled, finely chopped |
*
|
| 2 | tablespoons |
tarragon leaves
fresh, minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
asparagus
|
|
| 118 | ml |
olive oil
|
|
| 3E+1 | ml |
dijon mustard
|
|
| 59 | ml |
white wine vinegar
|
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
black pepper
freshly ground |
|
| 2 | each |
shallots
peeled, finely chopped |
*
|
| 3E+1 | ml |
tarragon leaves
fresh, minced |
|
Directions
Trim the asparagus, discarding woody ends.
Steam the spears whole, for about 3 or 4 minutes, until just tender when pierced with a fork.
Do not overcook.
Rinse in cold water, drain.
Place the olive oil in a small bowl; add the mustard and beat until the oil thickens.
Add the vinegar, salt pepper, shallots and tarragon.
Arrange the still-warm asparagus on a serving plate and pour the dressing over it.
Serves 3 or 4.
