Warm Asparagus with Tarragon Vinaigrette
Food writer, Georgeanne Brennan, says, ‘This simple dish has such a compelling taste.” Serve with grilled or pan-fried salmon, chicken or steak. You’ll find the vinaigrette is so good with these entrees, you’ll be topping each forkful with some.
Warm Asparagus with Tarragon Vinaigrette
Ingredients:
2 tablespoons gourmet Dijon mustard
1/4 cup Champagne vinegar
1/4 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1/2 cup extra virgin olive oil
2 shallots, peeled and finely chopped
2 tablespoons minced fresh tarragon
2 pounds fresh asparagus spears
Method:
In a small bowl place mustard and whisk in the vinegar, salt and pepper. Slowly add the olive oil, whisking constantly, until completely incorporated. Stir in the shallots and tarragon. Set to one side for at least 15 minutes.
Trim the asparagus, discarding woody ends. Steam, roast or grill the spears whole until just tender when pierced with a fork. Do not overcook.
Arrange the still-warm asparagus on a warm serving plate, spoon the dressing over it and turn the asparagus gently to coat.
Serves 4 to 6 asparagus recipe, tarragon vinaigrette, oil and vinegar recipe
Technorati Tags: asparagus recipe, tarragon vinaigrette, oil and vinegar recipe
