Asparagus with Mustardy Vinaigrette

Photo: John Kernick
Prep Time:
25 mins
Total Time:
25 mins

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


  • Coarse salt and freshly ground pepper

  • 4 pounds jumbo asparagus, trimmed and bottoms peeled

  • 1 large carrot, peeled and cut lengthwise into ⅛-inch strips

  • ¼ cup champagne vinegar

  • 1 tablespoon Dijon mustard

  • 2 tablespoons whole-grain mustard

  • ¾ 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.

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