Rating: 3.73 stars
11 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0

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.

Martha Stewart Living, September 1998

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Servings:
4
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Ingredients

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Directions

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  • 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.

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  • 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.

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Reviews (1)

11 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
12/10/2013
I've made this often over the years since it was first printed and it remains a favorite.