asparagus vinaigrette
Ingredients:
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
Directions:
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