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Asparagus: Asparagus with Tarragon Vinaigrette

Source of Recipe

Ketchum Recipes


List of Ingredients

1 1/2 pounds asparagus, trimmed
sea salt
1/2 tablespoon white wine vinegar
2 tablespoons olive oil
1 tablespoon chopped tarragon leaves (fresh)


Recipe

Half fill a large sautÈ pan (wide enough for the asparagus to lie flat without cramping) with water. Season with sea salt and bring to a boil. Meanwhile, lay the asparagus on the cutting board and cut into equal lengths .Add the asparagus to the rapidly boiling water and reduce to an active simmer. Cook the spears until they are just tender but still firm when poked with a fork, 3 to 5 minutes, depending on the thickness of the spears.

Drain in a large colander, then spread the spears out on a dish towel to catch all excess water. If you are not serving the asparagus right away or you prefer it cold, have a large bowl of ice water ready and plunge the spears into the cold water to halt further cooking and to cool them off completely before draining. Meanwhile, whisk the vinegar, salt, and pepper. Add the oil in a slow steady stream, whisking to emulsify the dressing. Add the tarragon and taste for seasoning. Ley the asparagus, with the tips all facing the same direction, on a serving plate and pour on the vinaigrette. Serve warm, room temperature, or chilled. Serves 4.