Asparagus with Tarragon Vinaigrette

[kirra]

Asparagus with Tarragon Vinaigrette

Ingredients:

1lb asparagus
1 tbsp Dijon mustard
1 tbsp white vinegar
1 tbsp tarragon
1/4 cup olive oil
Salt
Kitchen Twine

Preparation:

Bring a large pot of salted water to boil. Wash the asparagus and separate into two bundles. Tie each bundle together with a piece of kitchen twine. Once secure, chop off the bottom inch of the asparagus. When the water has come to a rolling bowl, place the bundles in the pot. Blanch the asparagus until bright green and barely tender, about 2-5 minutes depending on the size of the asparagus. Be careful not to over cook.

Remove the bundles to an ice bath, or rinse under cold water in a colander until cool. Arrange on a plate or platter. Sprinkle with salt.

Meanwhile, combine the mustard, vinegar, tarragon and salt in a small bowl. Gently pour the olive oil in a thin stream into the mixture while whisking briskly with a whisk or fork. When the mixture is fully emulsified, pour the vinaigrette over the asparagus. Serve at room temperature as a light side dish.