Asparagus with Tarragon Vinaigrette

Asparagus with Tarragon Vinaigrette
Makes 4 servings (I doubled it for this party)

I improvised this dish using my newfound Julia technique of tying the asparagus into bundles, and finished it with a tried and true tarragon vinaigrette I often use with simply prepared vegetables. Read the original post here.

1lb asparagus
1 tbsp Dijon mustard
1 tbsp white vinegar
1 tbsp tarragon
¼ cup olive oil
Kitchen Twine

Bring a large pot of salted water to boil. Wash the asparagus and separate into two bundles. Tie each bundle together with a piece of kitchen twine. Once secure, chop off the bottom inch of the asparagus. When the water has come to a rolling bowl, place the bundles in the pot. Blanch the asparagus until bright green and barely tender, about 2-5 minutes depending on the size of the asparagus. Be careful not to over cook.

Remove the bundles to an ice bath, or rinse under cold water in a colander until cool. Arrange on a plate or platter. Sprinkle with salt.

Meanwhile, combine the mustard, vinegar, tarragon and salt in a small bowl. Gently pour the olive oil in a thin stream into the mixture while whisking briskly with a whisk or fork. When the mixture is fully emulsified, pour the vinaigrette over the asparagus.

Serve at room temperature as a light side dish.

Posted in: Just Recipes
  • Melanie Spjut

    Asparagus is my new found obsession. Roasted, with a balsamic reduction, wrapped in bacon…

  • Pingback: Side Dish – Asparagus with Tarragon Vinaigrette « No Day But Today()

  • Samantha

    This is delicious!

  • Samantha

    Are the measurements only for fresh tarragon? How much dried tarragon should I use?

    • BGSK

      Yes, they’re for fresh. Just use a tiny pinch of dried tarragon – it’s fairly strong. Enjoy!

  • Samantha

    Thank you for replying to my post! Just made them again for dinner tonight. Love this simple dish! It’s always a hit.

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