Yield: 3 servings
|½ cup||Olive oil|
|2 tablespoons||Dijon-style mustard|
|¼ cup||White wine vinegar|
|¼ teaspoon||Freshly ground black pepper|
|2||Shallots peeled, finely chopped|
|2 tablespoons||Minced fresh tarragon|
This simple dish has such a compelling taste, you'll never have leftovers. 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.
PER SERVING: 270 calories, 3 g protein, 6 g carbohydrate, 28 g fat (4 g saturated), 0 mg cholesterol, 234 mg sodium, 1 g fiber.
From the San Francisco Chronicle, 4/21/93.
Posted by Stephen Ceideberg; May 11 1993.