Warm asparagus with tarragon vinaigrette

Yield: 3 servings

Measure Ingredient
1 pounds Asparagus
½ cup Olive oil
2 tablespoons Dijon-style mustard
¼ cup White wine vinegar
¼ teaspoon Salt
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.

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