asparagus vinaigrette

Categories: Veggies and Sides, Posted by Sandy Bergsten


Kosher salt 

1 ½ pounds bunches asparagus, trimmed 

1/2 teaspoon Dijon mustard 

1 1/2 tablespoons champagne vinegar 

Pinch of sugar 

Freshly ground pepper 

3 tablespoons extra-virgin olive oil 

1/2 teaspoon lemon zest 

1/2 teaspoon finely chopped fresh tarragon 



Prepare an ice-water bath; set aside. 

Bring a large pot of water to a boil. Add a generous amount of salt, and the asparagus. Return to a boil, and cook until asparagus are bright green and tender, about 3 minutes. Transfer to ice bath to shock and cool. Drain well, pat dry, and transfer to a serving platter or wrap in paper towel and place in a plastic Ziploc bag for up to eight hours.

In a small bowl, whisk together mustard, vinegar, and sugar. Season with a pinch each of salt and pepper. Whisk in oil. Add lemon zest and tarragon; whisk to combine. Taste, and adjust for seasoning. Can be made earlier in the day, cover and refrigerate.

Place asparagus on a platter. Drizzle the dressing over asparagus. Serve immediately or let stand at room temperature for up to 30 minutes before serving. 


Serves 4

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