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Warm Asparagus Salad with Creamy Tarragon Vinaigrette |
by Jess Thomson
Serves 4 | Start to finish: 15 minutes
from Edible Seattle May/June 2009
Gluten free? Use apple cider vinegar. Avoiding dairy? Skip the cream. Sop up any extra vinaigrette with good, crusty bread.
1 pound asparagus, ends trimmed
2 teaspoons Dijon mustard
2 tablespoons champagne wine vinegar
Salt and freshly ground pepper
1/3 cup extra virgin olive oil
1 tablespoon finely chopped fresh tarragon
1 tablespoon heavy cream
Bring an inch of water to a strong simmer in a large, wide pan. Add the asparagus, and cook for 3 to 5 minutes, turning occasionally, until al dente. Drain and set aside.
Meanwhile, whisk mustard and vinegar together in a small bowl, along with a bit of salt and pepper. Add the oil in a slow, steady stream, whisking until it’s completely incorporated. Add the tarragon and cream, and whisk again to combine. Season to taste, then toss the asparagus with the vinaigrette. Serve warm or at room temperature.
Vegetarian ~ 15 minutes or less
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