Recipes >
Garden Fresh Asparagus with Dijon Vinaigrette
Ingredients
- 2 bunches asparagus, trimmed
- 2 tablespoons tarragon vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon parsley, chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup extra virgin olive oil
A delicious side of simply prepared asparagus, spring’s freshest offering. Brings beauty, color and flavor to any plate.
Why Try? This easy recipe can be prepared ahead and refrigerated up to 6 hours ahead, keeping cooked asparagus separate from vinaigrette. This is a great vinaigrette that can also be used to dress salads or other vegetables.
Foodie Byte: Tarragon vinegar can be found in most grocery stores, but if it is not available, substitute champagne vinegar plus 1/2 teaspoon fresh chopped tarragon.
Preparation
- Bring large pot of salted water to a boil.
- Add asparagus to the water and cook until bright green and tender, about 4-5 minutes.
- When asparagus is cooked, submerge into a bowl of ice water to stop the cooking of the asparagus.
- To make the vinaigrette, whisk together the vinegar, mustard, parsley, salt and pepper until blended. In a thin stream, add the oil to the mixture, whisking constantly.
- Toss the chilled asparagus in the dressing and serve.