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Asparagus with Mustardy Vinaigrette

Thick asparagus spears arranged in an egg shape are topped with paper-thin cutout carrot bunnies.

  • Prep:
  • Total Time:
  • Servings: 8

Photography: John Kernick

Source: Martha Stewart Living, March 2016


  • Coarse salt and freshly ground pepper
  • 4 pounds jumbo asparagus, trimmed and bottoms peeled
  • 1 large carrot, peeled and cut lengthwise into 1/8-inch strips
  • 1/4 cup champagne vinegar
  • 1 tablespoon Dijon mustard
  • 2 tablespoons whole-grain mustard
  • 3/4 cup extra-virgin olive oil


  1. Prepare an ice-water bath. Bring a large pot of salted water to a boil. Add asparagus; blanch until tender, 3 to 4 minutes. Transfer to ice bath; let cool, then drain on a paper towel-lined plate. Use 1-inch cookie or aspic cutters to shape carrot strips, then add to pot and blanch until crisp-tender, 1 to 2 minutes. Transfer to ice bath and let cool; drain on plate.

  2. Whisk together vinegar and mustards; season with salt and pepper. Whisking continuously, add oil in a slow, steady stream.

  3. Transfer asparagus to platter. Garnish with carrot cutouts. Serve, with vinaigrette on side.

Reviews Add a comment

  • eatmorefiber
    26 MAR, 2016
    Where can I buy a bunny-shaped cookie/aspic cutter that small? Coming up empty in my searches and I must know!