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.