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Vinaigrette Asparagus Salad
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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 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.
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Printed from tasteofhome.com Aug 21, 2008Copyright Reiman Media Group, Inc © 2008 |