Asparagus Vinaigrette

Asparagus is at its flavorful best for only a short time, usually between March and May, when you'll want to avail yourself of its abundance. There are, of course, a number of ways to prepare and serve asparagus, but this method, in which it is paired with a savory vinaigrette, is one of Martha's seasonal favorites.

  • Servings: 4

Source: Martha Stewart Living, September 1998


  • 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


  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.

  2. 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.


Be the first to comment!