Asparagus with Asparagus Vinaigrette

By dfarber

Ingredients

• 1 pound medium asparagus
• 2 tablespoons salt
• 2 tablespoons champagne vinegar
• Leaves from 2 sprigs tarragon
• 1/2 cup olive oil
• Salt and pepper to taste

Preparation

Step 1

1. Peel asparagus end (start 2 inches from the top), save peelings.
2. Bring 2 quarts water to boil with 2 tablespoons of salt. Blanch asparagus (and peelings) until ends are just softened, about 5 minutes. Empty into a medium bowl of ice water; remove when chilled.
3. Cut off asparagus end about 2 to 3 inches from bottom. In blend or food processor, puree ends, peelings and tarragon leaves with vinegar. Slowly pour in olive oil and combine.
4. Strain; season with salt and pepper and serve with asparagus.