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Vinaigrette Asparagus Salad

2 tablespoons lemon juice
2 tablespoons olive oil
1 teaspoon minced fresh tarragon or 1/4 teaspoon dried tarragon
1 garlic clove, minced
1/2 teaspoon Dijon mustard
1/4 teaspoon pepper
Dash salt
1 pound fresh asparagus, trimmed

For vinaigrette, in a jar with a tight-fitting lid, combine the first
seven ingredients; shake well. Cover and refrigerate for at least 1
hour. In a large skillet, bring 1/2 in. of water to a boil. Add
asparagus; cover and boil for 3 minutes. Drain and immediately place

Printed from tasteofhome.com Aug 21, 2008

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Vinaigrette Asparagus Salad cont.

asparagus in ice water. Drain and pat dry. Place in a serving bowl;
cover and refrigerate. Just before serving, shake vinaigrette and
drizzle over asparagus.

Yield: 4 servings.