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Asparagus With Mustard Vinaigrette




Source of Recipe


Darlene
Asparagus With Mustard Vinaigrette
Ingredients
· 4 to 6 asparagus spears per person
· 2 tbsp. vinaigrette per person (see below)

Mustard Vinaigrette
· 2 tsp. Dijon mustard
· 2 tsp. minced fresh tarragon
· 2 tbsp. sherry wine vinegar or good wine vinegar
· 2 egg yolks
· 1/4 tsp. salt
· a large pinch of freshly ground pepper
· 2 cups salad oil, such as safflower or vegetable

Directions
1. Peel the asparagus. In a large pot, bring heavily salted water to a boil. Place asparagus in the water and cook until tender but still firm (about 5 minutes 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 the oil, continuing to whisk all the while.
Presentation: Arrange asparagus on individual plates and spoon over the dressing.