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Warm Asparagus with Tarragon Vinaigrette

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Submitted by dmatthews

This simple dish has such a compelling taste, you’ll never have leftovers.

YIELD

3 servings

PREP

10 min

COOK

3 min

READY

13 min

Ingredients

1 453.6
POUND G ASPARAGUS
½ 118
CUP ML OLIVE OIL
2 3E+1
TABLESPOONS ML DIJON MUSTARD
¼ 59
¼ 1.3
TEASPOON ML SALT
¼ 1.3
TEASPOON ML BLACK PEPPER
freshly ground
2 2
EACH EACH SHALLOTS
peeled, finely chopped *
2 3E+1
TABLESPOONS 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 221g (7.8 oz)
Amount per Serving
Calories 378 88% from fat
 % Daily Value *
Total Fat 37g 57%
Saturated Fat 5g 26%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 322mg 13%
Total Carbohydrate 3g 3%
Dietary Fiber 4g 15%
Sugars g
Protein 9g
Vitamin A 27% Vitamin C 18%
Calcium 8% Iron 26%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb
 
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