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Asparagus With Mustard Vinaigrette Recipe

by Global Cookbook

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

1. 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.
2. 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.
3. Arrange asparagus on individual plates and spoon over the dressing.
4. This recipe yields 4 to 6 servings.

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