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Asparagus With Mustard Vinaigrette


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  • 24 asparagus spears - (4 to 6 per person)
  • 2 tablespoons Mustard Vinaigrette per person (see below)
  • 2 teaspoons Dijon mustard
  • 2 teaspoons minced fresh tarragon
  • 2 tablespoons sherry wine vinegar or good wine vinegar
  • 2 egg yolks
  • 1/4 teaspoon salt
  • 1 large pinch freshly-ground black pepper
  • 2 cups salad oil, such as safflower or vegetable


Servings 4


Step 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.

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.

Arrange asparagus on individual plates and spoon over the dressing.

This recipe yields 4 to 6 servings.

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