Asparagus Vinaigrette

Name: Asparagus Vinaigrette
Ingredients: Coarse salt; 2 bunches asparagus (about 2 pounds), trimmed; 0.5 teaspoon Dijon mustard; 1.5 tablespoons champagne vinegar; Pinch of sugar; Freshly ground pepper; 3 tablespoons extra-virgin olive oil; 1 teaspoon lemon zest; 0.5 teaspoon finely chopped fresh tarragon

3.7

(11)

1 Review

By

Martha Stewart Editors

Updated on May 16, 2017

Servings:

4

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.

Ingredients

Coarse salt
2 bunches asparagus (about 2 pounds), trimmed
½ teaspoon Dijon mustard
1 ½ tablespoons champagne vinegar
Pinch of sugar
Freshly ground pepper
3 tablespoons extra-virgin olive oil
1 teaspoon lemon zest
½ teaspoon finely chopped fresh tarragon

Directions

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.
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.