-
Asparagus With Mustard Vinaigrette
Ingredients
- 24 x asparagus spears - (4 to 6 per person)
- 2 Tbsp. Mustard Vinaigrette per person (see below)
- 2 tsp Dijon mustard
- 2 tsp chopped fresh tarragon
- 2 Tbsp. sherry wine vinegar or possibly good wine vinegar
- 2 x egg yolks
- 1/4 tsp salt
- 1 lrg healthy pinch freshly-grnd black pepper
- 2 c. salad oil, such as safflower or possibly vegetable
Directions
- Peel the asparagus. In a large pot, bring heavily salted water to a boil. Place asparagus in the water and cook till tender but still hard (about 5 min from the time the water returns to a boil). Remove the asparagus from the pot and refresh in ice water to stop the cooking process.
- With a wire whisk, combine all the ingredients except the oil. Slowly, in a steady stream, add in the oil, continuing to whisk all the while.
- Arrange asparagus on individual plates and spoon over the dressing.
- This recipe yields 4 to 6 servings.
Share Recipe
Similar Recipes
Leave a review or comment
