Asparagus Vinaigrette

By jeaklor

Ingredients

• Coarse salt
• 2 bunches asparagus (about 2 pounds), trimmed
• 1/2 teaspoon Dijon mustard
• 1 1/2 tablespoons champagne vinegar
• Pinch of sugar
• Freshly ground pepper
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon lemon zest
• 1/2 teaspoon finely chopped fresh tarragon

Details

Servings 1
Adapted from marthastewart.com

Preparation

Step 1

Prepare an ice-water bath; set aside. Bring a large pot of water to a boil. Add a generous amount of salt, and the asparagus. Return to a boil, and cook until asparagus are bright green and tender, about 3 minutes. Transfer to ice bath to cool. Drain well, pat dry, and transfer to a serving platter.

In a small bowl, whisk together mustard, vinegar, and sugar. Season with a pinch each of salt and pepper. Whisk in oil. Add lemon zest and tarragon; whisk to combine. Taste, and adjust for seasoning. Drizzle over asparagus. Serve immediately, or let stand at room temperature for up to 30 minutes before serving.