Asparagus with mustard vinaigrette


1-2 lb fresh asparagus spears
2 tbsp dijon mustard
2 tbsp minced fresh tarragon (or other favorite herb)
2 tbsp sherry or basalmic vinegar
1/4 tsp salt

Large pinch of freshly ground pepper
1 cup vegetable oil
1 cup olive oil

How to prepare

1. Peel the asparagus stems.
2. Bring a large pot of heavily-salted water to a boil.
3. Place asparagus in the boiling water and cook until tender, but still firm (about 5 minutes).
4. Remove the asparagus and plunge them into a bowl of ice water to stop the cooking process.
5. To make the vinaigrette: whisk together mustard, tarragon, vinegar, salt and pepper. Incorporate oil by pouring in a slow steady stream, whisking all the time.
6. Arrange 4-6 asparagus spears per person on individual plates, spoon over approximately 2 tbsp of vinaigrette.
Prepared 3/15/95 by chef wolfgang puck, spago’s restaurant. From: mike n maty

(1 votes, average: 2.00 out of 5)

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